Creamy Artichoke Bisque - cooking recipe

Ingredients

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

Preparation

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.
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.
Use your skillet to cook the artichoke hearts in a tablespoon of olive oil for about 5-7 minutes or until lightly golden.
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.
Add artichokes and potatoes to your soup pot and stir until all ingredients are mixed and cream cheese is melted.
Add salt and pepper to taste.
Let cool and enjoy!