The last month and a half has been a whirlwind here at the Gaskill household. Amid the newlywed duties of exchanging wedding presents, unpacking from the honeymoon, writing thank you cards and building a strong marriage, I also have taken a new job opportunity.
You are now looking at one of the content strategists for Spyder Trap, a digital marketing agency in downtown Minneapolis. It’s an exciting company, full of passionate and talented people, and I am so happy to be a part of it.
That being said, however, because my commute is much longer than it used to be, my husband and I more than ever before need an arsenal of quick dinner recipes that we can refer to in case traffic gets the best of me. The hubby is such a trooper — he even helps me out with dinner prep now!
I made this recipe during my first week at Spyder Trap, and you’ll never guess how long it took me to make, from start to finish … only 30 minutes! This soup is so easy and delicious that not making it would be a disservice to yourself!
Over the course of the next several months, I hope to share more quick dinner recipes with you, as Alex and I figure out how to cook around my new schedule. My hope is to take dinners that would normally take an hour to make and transform them into 30-minute recipes. Suggestions are welcome, so comment below and tell me about one of your favorite time-intensive meals you’d like to see made into a quicker recipe!
Potato, Spinach and Artichoke Soup
5 medium purple potatoes, chopped (or 2 russet potatoes)
2 tablespoons olive oil
1/2 cup onion, diced
2 cloves garlic, finely chopped
32 oz. chicken broth
3/4 cup milk
1 teaspoon thyme
1 cup artichoke hearts
3 cups fresh spinach
1 tablespoon butter
1/2 cup parmigiano-reggiano cheese, grated
1. Bring a large pot of water to a boil. Stir in the potatoes, return to a boil and cook for 12 minutes. Drain the potatoes and set aside.
2. In the same pot, heat the olive oil over medium-low. Add the onion and garlic and cook until softened, about 10 minutes. Add in the chicken broth, milk, thyme, artichoke hearts and butter and stir until combined. Bring to a simmer, add the spinach and potatoes and continue to cook for 5 minutes, until heated through. Season with salt and pepper and top with the grated cheese. Serve with warm, crusty bread.
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