Artichoke Cheddar Soup
This amazing soup takes only about 25 minutes to make! It's rich and creamy and filled with artichokes, celery, carrots, onions & garlic. This favorite comfort food recipe is perfect for fall and winter meals.
Ingredients
- 1/4 cup unsalted butter (1/2 stick)
- 1/2 cup onions diced
- 2 cloves garlic finely minced
- 2 ribs celery diced
- 1 leek green top removed, diced
- 1 cup shredded carrots
- 3 14-oz. cans artichoke hearts rinsed and drained
- 2 cups chicken broth or vegetable broth
- 1 cup half-and-half
- 1 cup heavy whipping cream
- 1/4 cup gluten free all-purpose flour
- 1 1/2 tsp. pink Himalayan sea salt
- 1/2 tsp. ground black pepper
- 2 shakes crushed red pepper flakes (or more, if desired)
- 3 cups sharp cheddar cheese shredded
- additional sharp cheddar cheese shredded, for garnish, if desired
Instructions
- In a large Dutch oven over medium heat, melt butter.
- Add onions, carrots, celery, leeks and garlic.
- Sauté about 5-7 minutes until veggies are tender.
- Add rinsed and well-drained artichoke hearts.
- Stir in gluten free flour.
- Slowly add chicken broth about ¼ cup at a time.
- Add half-and-half and then heavy whipping cream, whisking while each addition is incorporated.
- Add salt, pepper and red pepper flakes and cook on low heat until mixture thickens—about 5-10 minutes.
- Add cheese and stir until cheese is melted.
- Ladle soup into bowls.
- Garnish with additional cheddar cheese, if desired.
Notes
NOTE: If you substitute milk for the half-and-half and cream, the soup will not turn out as thick and creamy. Nor will it have the fullness in flavor.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 490kcalCarbohydrates: 21gProtein: 19gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 5gCholesterol: 107mgSodium: 1392mgPotassium: 97mgFiber: 3gSugar: 7gVitamin A: 3450IUVitamin C: 10.7mgCalcium: 540mgIron: 2mg
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