Artichoke Soup

This is a great, quick option for a fresh soup that is without meat and still filling. My husband normally has to have meat incorporated in to his meal, but he really enjoyed this soup and I found it very easy to make.

6 artichoke hearts (jarred- make sure they are just in water)
garlic powder
3 T butter
1 potato, peeled (optional) and diced
4 c vegetable stock
salt/pepper
saltine crackers

Heat butter over medium heat, and sauté the artichoke hearts and garlic, stirring frequently, until golden. Add potato and stock, bring to a boil, lower heat, cover, and simmer about 10 minutes, until the veggies are tender. Blend half of the potatoes and artichokes with a little bit of the cooking liquid until smooth. Transfer back to the pan, season with salt and pepper. Stir the purée into the remaining liquid, and reheat. Serve immediately with saltine crackers.

*If you would like a smoother puree of a soup, blend all of the potatoes instead of just half.

Enjoy!