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Potato Artichoke Bisque & Support for Sandy Victims

As we leave the most divisive election in modern history, we need to remember that we are still a Nation. One Nation, Under God, Indivisible by politics, that comes together to help others.

(Photo, AP:  Frank Franklin)

Red state or blue, that is what we are. We are also a Nation that loves to help, feels an obligation to lend a hand, lift up others when we have the opportunity. We are a Nation in which everyone of  us have had the "do you give your spare change to the homeless"  debate, because regardless of the answer we all have felt the a conflict in walking away without handing something over to someone in need.

We are a society of people who have even felt selfish in giving because it makes us feel good. Because we want to help others.

(Photo: AP Spencer Platt)

We are not a nation that spends our precious moments on this earth angry because of which of the  good-hearted, great men was chosen to lead this amazing Nation. At least that is what I need to believe. I see so much good in you,  America.

I see that huge heart that breaks when you see others in need. And no matter where your bed is tonight, remember those who are without one.

This post is dedicated to all of the victims of hurricane Sandy, from Jamaica, to Cuba, to Haiti, to New Jersey to New York.

To all of the more than 110 lives that were lost in the USA, and the 71 lost in the Caribbean.

For the more than 55 billion dollars of damage the storm did.

This post is so little, in the face of that. But like you, America, I want to help. And if I could, I would make every person affected by the storm a big bowl of soup, and listen to their story and hope that I did someone some good.

 Click on the picture to give to Red Cross to assist in their efforts to help:

This post was part of a blog event put on my Creative Culinary.

Other ways to give:



Potato Artichoke Bisque


  • 2 tbs butter
  • 1 leek, chopped (white and very light green parts only)
  • 1 shallot, minced
  • 1/4 tsp salt
  • 2 cloves garlic, minced
  • 2 tbs white wine
  • 4 cups broth (either chicken or vegetable)
  • 4 cups red potatoes, peeled and chopped
  • 2 cups artichoke hearts, divided
  • 1/2 tsp pepper
  • 1/4 tsp chili powder
  • 1/4 cup cream


  1. In a large pot over medium heat, melt the butter. Add the leeks and shallots, sautee until soft and slightly caramelized, about 6 minutes. Add the garlic and stir. Add the wine, scraping to deglaze the pot.
  2. Add the broth, potatoes, and only 1 cup of the artichoke hearts. Cover and allow to simmer (adjust heat if necessary) until potatoes are fork tender, about 20-30 minutes. Remove from heat. Using an immersion blender, belnd until smooth.
  3. Add pepper chili powder and cream, stir until combined. Salt to taste.
  4. Chop remaining artichoke hearts.
  5. Pour into 4 bowls, garnish with chopped artichoke hearts.

(Yields 4 servings)