Velvety Artichoke Soup - Ellie Krieger

Ingredients

• 3 cups low-sodium chicken broth
• 3 tablespoons olive oil
• 1 large onion
• 2 cloves garlic
• 1 medium white potato (about 5 ounces)
• 1/4 cup dry sherry or dry white wine
• Two 9-ounce packages frozen artichoke hearts
• 3/4 teaspoon salt, plus more to taste
• 1/4 teaspoon ground white pepper
• 2 ounces aged Manchego cheese or Parmesan cheese (1/4 cup grated)
• 1 cup 2% milk