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Artichoke Cheddar Soup

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course dinner, Entree, Soup
Cuisine American
Servings 8

Ingredients
  

  • 1/4 cup butter
  • 1 cup onions, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 cup leeks, chopped
  • 2 cloves garlic, minced
  • 3 14-oz cans artichoke hearts, rinsed and drained
  • 2 cups chicken broth or vegetable broth
  • 1 cup half-and-half
  • 1 cup heavy whipping cream
  • 1/4 cup gluten-free all-purpose flour
  • 1 1/2 tsp pink Himalayan sea salt
  • 1/2 tsp ground black pepper
  • 2 shakes crushed red pepper flakes
  • 3 cups sharp cheddar cheese, shredded
  • additional sharp cheddar cheese, shredded for garnish

Instructions
 

  • In a large Dutch oven over medium heat, melt butter.
  • Add onions, carrots, celery, leeks and garlic.
  • Sauté about 5-7 minutes until veggies are tender.
  • Add rinsed and well-drained artichoke hearts.
  • Stir in gluten-free flour.
  • Slowly add chicken broth about ¼ cup at a time.
  • Add half-and-half and then heavy whipping cream, whisking while each addition is incorporated.
  • Add salt, pepper and red pepper flakes and cook on low heat until mixture thickens—about 5-10 minutes.
  • Add cheese and stir until cheese is melted.
  • Ladle soup into bowls.
  • Garnish with additional cheddar cheese, if desired.
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