Roasted Artichoke Soup With Herbed Croutons

Prepare the Artichokes & Croutons 

1. Melt 1 tablespoon of the butter and toss with the artichoke hearts.  
2. Place the bread cubes in a medium bowl. Drizzle in 2 tablespoons melted butter and add the garlic powder and salt. Toss to coat the bread cubes evenly. 

Cook the Artichokes & Croutons 

1. Insert the crisper plate into the air fryer basket. 
2. Select the Air Fry function, adjust the temperature to 400°F and time to 4 minutes, then tap Start/Pause to preheat. 
3. Place the artichoke hearts onto the preheated crisper plate. 
4. Select the Air Fry function at 385°F and adjust the time to 8 minutes, then tap Start/Pause. 
5. Remove the artichoke hearts when golden. Place the croutons onto the crisper plate. 
6. Select the Bake function, adjust the temperature to 400°F and time to 5 minutes, then tap Start/Pause. 
7. Remove croutons when golden brown and crunchy. 

Make the Soup 

1. Melt the remaining 2 tablespoons butter in a large pot over medium heat. Add the garlic, leek, shallot, and salt, and cook for 8 to 10 minutes or until softened.  
2. Add the roasted artichoke hearts, potatoes, and chicken stock.  
3. Wrap the bay leaf, parsley, thyme, and peppercorns in a piece of cheesecloth and secure with kitchen twine, then add to the pot. 
4. Simmer for 20 minutes or until the potatoes and vegetables are tender.  
5. Remove the cheesecloth, then puree soup using an immersion blender until smooth and creamy.  
6. Stir in the cream, then taste soup and add more salt if needed.  
7. Ladle soup into bowls and serve with croutons.