Creamy Artichoke Bisque – a delicious recipe with cream of chicken soup, water, potatoes, cream cheese, pasta sauce, garlic. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Stir the cream cheese, cream of chicken soup (plus 1 cup water if can directions call for it) over medium heat in a medium sized pot.
2
In a skillet, cook your potatoes in a tablespoon of oil or butter until lightly golden. Season will garlic and salt and pepper then set aside.
3
Use your skillet to cook the artichoke hearts in a tablespoon of olive oil for about 5-7 minutes or until lightly golden.
4
In a food processor (I used the Magic Bullet) puree about half of the artichoke hearts with the tomato pasta sauce. Chop the rest of the artichokes into small chunks.
5
Add artichokes and potatoes to your soup pot and stir until all ingredients are mixed and cream cheese is melted.
6
Add salt and pepper to taste.
7
Let cool and enjoy!
321
kcal
Calories
22
g
Fat
18
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (8 ounce) can cream of chicken soup, 1 (8 ounce) can water-packed artichoke hearts, 1 (8 ounce) can diced potatoes, 1 cup cream cheese, and more.
Yes, Creamy Artichoke Bisque falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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