4all purpose potatoes, peeled and cut into ½-inch pieces
1largeonion, chopped
1can(about 14 ounces) artichoke hearts, drained well and chopped
4-½cupschicken broth or vegetable broth
1bay leaf
¼teaspoonground black pepper
½cupfat-free half-and-half
1-2tablespoonslemon juice, optional at the end
Instructions
Ideal Slow Cooker Size: 4-Quart.
Combine the potatoes, onion, artichoke hearts, broth, bay leaf and pepper in the slow cooker.
Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, or until the potatoes are very tender.
Puree the soup in batches in the food processor or blender. Or use a hand held immersion blender.
Return mixture to the slow cooker if you used a blender/food processor. Add the half-and-half and continue to cook until heated, 5 to 10 minutes more.
Taste and add salt and pepper to taste. If you feel the soup needs some brightness, stir in fresh lemon juice to taste. (We didn't think it needed it.)
Recipe Notes
I stirred in a half cup of fat free half-and-half at the end, but feel free to substitute your dairy or nondairy milk/cream of choice.To spice things up, you might want to consider one of the following stir-ins or toppings:
Pesto
Crushed red pepper flakes
Grated Parmesan
Croutons
Olive tapenade
Serving size: 1-¼ cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.4*SmartPoints (Green plan)4*SmartPoints (Blue plan)1*SmartPoints (Purple plan)3*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Potato Artichoke Soup Recipe
Amount Per Serving (1 -¼ cups)
Calories 134
% Daily Value*
Fat 0g0%
Carbohydrates 28g9%
Fiber 3g12%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.