Creamy Artichoke Bisque

• 1 (8 ounce) can cream of chicken soup
• 1 (8 ounce) can water-packed artichoke hearts
• 1 (8 ounce) can diced potatoes
• 1 cup cream cheese
• 1/4 cup pasta sauce
• garlic powder or fresh pureed garlic
• salt and pepper

1. Stir the cream cheese, cream of chicken soup (plus 1 cup water if can directions call for it) over medium heat in a medium sized pot.
2. In a skillet, cook your potatoes in a tablespoon of oil or butter until lightly golden. Season will garlic and salt and pepper then set aside.
3. Use your skillet to cook the artichoke hearts in a tablespoon of olive oil for about 5-7 minutes or until lightly golden.
4. In a food processor (I used the Magic Bullet) puree about half of the artichoke hearts with the tomato pasta sauce. Chop the rest of the artichokes into small chunks.
5. Add artichokes and potatoes to your soup pot and stir until all ingredients are mixed and cream cheese is melted.
6. Add salt and pepper to taste.
7. Let cool and enjoy!

cream of chicken soup, water, potatoes, cream cheese, pasta sauce, garlic, salt

Taken from www.food.com/recipe/creamy-artichoke-bisque-418981 (may not work)