Artichoke Soup Recipe

Ingredients for Artichoke Soup

• 2 leeks (white and light green parts only), finely chopped
• 2 tablespoons olive oil
• Garlic Cloves
• 1 medium potato (about 1 cup diced), peeled
• Salt And Pepper
• Artichoke Hearts
• Vegetable Stock
• Lemon
• Heavy Cream
• Dash of hot sauce (optional)

How to Make Artichoke Soup

1. Finely chop 2 leeks (white and light green parts only) and 2 cloves garlic. Peel and dice 1 medium potato (about 1 cup diced).
2. Heat 2 tablespoons olive oil in a large pot over medium heat. Add leeks and garlic; cook, stirring occasionally, until softened, about 5 minutes.
3. Add the diced potato, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for another 7 minutes, until the potatoes are slightly tender.
4. Stir in 1 (14-ounce) can artichoke hearts, drained and quartered, and 4 cups vegetable broth (or chicken broth for a richer flavor). Bring to a simmer and cook for 15-20 minutes, or until the potatoes and artichokes are very tender.
5. Carefully transfer the soup to a blender (or use an immersion blender) and puree until smooth.
6. Return the soup to the pot. Stir in 1/2 cup heavy cream (or coconut cream for a vegan option), 1 tablespoon lemon juice, and a dash of your favorite hot sauce (optional).
7. Add more vegetable broth if needed to reach your desired consistency. Heat through gently.
8. Taste and adjust seasoning as needed. Serve immediately, garnished with fresh herbs (like chives or parsley) if desired. Leftovers can be stored in the refrigerator for up to 3 days.