Creamy Artichoke Soup

Creamy Artichoke Soup
¼ cup olive oil 1 cup finely diced onion
pinch of salt 1 cup peeled/diced potato
two 14 oz. cans artichoke hearts, drained/chopped
6 cups low salt vegetable or chicken broth
¼ cup fresh shredded Parmesan
Heat the olive oil in a large soup pot, sauté onion and the pinch of salt and cook until soft, about 5 minutes. Add the potato and cook another 5 minutes. Add the artichokes and season with additional salt and pepper. Cook for an additional 10 minutes and then stir in the broth. Increase heat to medium high and bring to a simmer. Simmer and skim off any foam that appears on
The surface – cook until the artichokes are tender about 20 minutes.
Remove from the heat and cool slightly. Puree and serve garnished with cheese