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Crema de Alcachofas (Artichokes Creamy Soup)

Crema de Alcachofas (Artichokes Creamy Soup)

Erica Dinho
5 from 4 votes
Cuisine Colombian


  • 4 large artichokes hearts frozen or fresh
  • 2 tablespoons butter
  • 1 onion chopped
  • 2 garlic cloves chopped
  • 4 cups chicken broth
  • 3 potatoes peeled and cubed
  • Salt and freshly ground pepper to taste
  • ΒΌ cup heavy cream plus more for serving
  • Potato sticks for serving


  • In a pot over medium heat, melt the butter. Add the onions and garlic, cook until tender, about 3 minutes. Add the broth, the bring to a simmer.
  • Add the artichokes hearts and cook for 10 minutes. Add the potatoes, season with salt and pepper. Cover and cook for 30 minutes more.
  • Using an immersion blender, puree the soup until smooth. Strain the soup into a saucepan and add more broth if necessary, then add the cream. Serve the soup in bowls drizzled with extra cream and potato sticks.
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