Shrimp and Artichoke Soup

Kitchen Tested
  • Yield 8 servings

This creamy soup is thickened with potatoes.


1 pound peeled medium shrimp
1 bunch green onions, chopped
6 cups canned fat-free chicken broth
3 cups thinly sliced peeled potatoes (about 2 medium)
2 (14-ounce) cans artichoke hearts, drained and halved
Salt and pepper to taste
1/2 cup liquid nondairy creamer


  1. In a pan coated with nonstick cooking spray, saute the shrimp and green onion tops over medium heat until the shrimp are done, about 5 minutes. Set aside.
  2. In a pot, bring the chicken broth to a boil. Add the sliced potatoes, artichokes, and salt and pepper to taste. Return to a boil and continue boiling for 10 minutes.
  3. Transfer to a food processor and puree. Return to the pot and add the cooked shrimp, green onion stems and nondairy creamer. Stir and heat through. Makes 8 cups.



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