Cream Of Artichoke Soup

1. 1

   Melt butter in a large saucepan over medium-high heat. Add hash brown potatoes and next 4 ingredients; saute 6 minutes or until vegetables are tender. Add broth, pepper, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.

2. 2

   Place half of potato mixture in a blender, and process until smooth. Pour pureed soup into a bowl, and repeat procedure with remaining half of potato mixture. Return pureed soup to pan; stir in milk. Cook over medium-high heat 2 minutes or until thoroughly heated. Ladle soup into individual bowls; top with sun-dried tomatoes, and sprinkle with cheese. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.