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Cream of Artichoke Soup

By Paula Deen


Featured in:

Love & Best Dishes

Difficulty: Easy

Prep time: 5 minutes

Cook time: 20 minutes

Servings: Makes 5½ cups


  • 4 tablespoons salted butter
  • 1 cup chopped yellow onion
  • 2 (13.75-ounce) cans artichoke hearts, drained and chopped
  • 1½ cups chicken stock
  • 1 (10.5-ounce) can cream of mushroom soup
  • ½ cup heavy whipping cream
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper


In a medium saucepan, melt butter over medium heat. Add onion, and cook, stirring occasionally, until tender, 6 to 8 minutes. Add artichoke and stock; increase heat, and bring to a boil. Reduce heat to medium, and stir in soup; stir in cream, salt, and pepper. Serve immediately.

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