Creamy Artichoke-Parmesan Soup

1. 1

   In 5-quart saucepot, combine olive oil and shallots.

2. 2

   Cook on medium-low 5 minutes or until golden.

3. 3

   Add artichokes and potato.

4. 4

   Cook on medium-high 2 minutes, stirring.

5. 5

   Add 4 cups water; heat to boiling.

6. 6

   Reduce heat; simmer 15 to 20 minutes or until potato is tender.

7. 7

   Puree in blender with salt and pepper.

8. 8

   Divide among 4 bowls.

9. 9

   Garnish with shaved Parmesan cheese; drizzle with olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.