This artichoke and leek soup is both creamy and comforting. Canned artichokes make this s(o)uper easy to prepare. I recommend topping the soup with freshly grated Parmesan cheese and a couple of cracks of black pepper. Enjoy!
Artichoke & Leek Soup
Makes 4 servings
Ingredients
1 Tbsp. olive oil or butter
1 medium leek, rinsed and sliced (about two cups | white-and-light green parts only)
½ cup yellow onion, diced
3 garlic cloves, minced
2 medium-sized Yukon Gold potatoes (about 1 ½ cups)
5 sprigs fresh thyme, minced
½ tsp. Italian seasoning
¼ tsp. cayenne pepper (optional)
salt and pepper
2 14-ounce cans Artichoke Hearts in brine, drained and rinsed
3 cups low-sodium vegetable stock
2 cups water
½ cup heavy cream
Preparation
Heat the olive oil or butter in a large soup pot over medium-low heat. Add the leeks and onions. Cook, stirring often, until the onions and leeks are translucent, approximately 6-8 minutes. Stir in the garlic, salt, pepper, thyme, Italian seasoning, and cayenne pepper (if using), and cook for another minute.
Add the artichoke hearts, potatoes, and vegetable stock to the pot and bring the mixture to a boil. Reduce the heat and simmer the soup until the artichokes and potatoes are tender, about 15-20 minutes.
Carefully transfer the soup to a blender, and blend until smooth. Do not blend the soup for too long, as the potatoes can become gummy when overly blended. Alternatively, you can use an immersion blender to puree the soup. Pour the soup back into the pot.
Stir the heavy cream into the soup. Bring the mixture to a simmer. Taste the soup and adjust the seasonings as needed before serving.