I was scrounging through my pantry and refrigerator looking for something to have for lunch and came up with this combination. I made it up as I went along and was surprised at how good it was! It was so delicious that I wouldn’t hesitate serving it to company. I made it using only one saucepan and ingredients from my pantry and freezer!
Curried Potato Artichoke soup
Serves 1 — 4
By Jeanne Swanson
1 can cream of potato soup — the kind with the potato chunks in it (standard small 10.75 oz. size) + about 4/5 can of water
1 1/2 cups quartered frozen artichoke hearts (I buy large bags to keep in the freezer)
1 tbs. Vegetable oil
1 tbs. Butter
1 large Garlic clove, sliced very thin
1/2 tsp. Curry powder or to taste (I like Spice Islands Spicy Curry Powder)
1/4 tsp pepper or more to taste
1/4 tsp salt or more to taste
Sauté, still frozen artichoke hearts in the butter and oil for a few minutes until you think they are cooked all the way through (a few minutes). Add the garlic and curry powder and cook another minute or two over low heat. Add the potato soup and about 4/5 a can of water. Heat just until it comes to a boil and serve.