Cream Of Artichoke Soup

• 2 tablespoons butter
• 3 cups frozen country-style shredded hash brown potatoes (such as Ore-Ida)
• 2 cups frozen chopped onion
• 1/2 cup matchstick-cut carrot
• 2 teaspoons minced garlic
• 1 (9-ounce) package frozen artichoke hearts, thawed
• 3 cups fat-free, less-sodium chicken broth
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 cup whole milk
• 2 1/2 tablespoons chopped drained oil-packed sun-dried tomatoes
• 2 1/2 tablespoons shredded fresh Parmigiano-Reggiano or Parmesan cheese

1. Melt butter in a large saucepan over medium-high heat. Add hash brown potatoes and next 4 ingredients; saute 6 minutes or until vegetables are tender. Add broth, pepper, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
2. Place half of potato mixture in a blender, and process until smooth. Pour pureed soup into a bowl, and repeat procedure with remaining half of potato mixture. Return pureed soup to pan; stir in milk. Cook over medium-high heat 2 minutes or until thoroughly heated. Ladle soup into individual bowls; top with sun-dried tomatoes, and sprinkle with cheese. Serve immediately.

butter, frozen country, onion, matchstick, garlic, chicken broth, black pepper, salt, milk, tomatoes, parmesan cheese

Taken from www.myrecipes.com/recipe/cream-of-artichoke-soup-0 (may not work)