Ingredients for Artichoke Soup
- 2 leeks
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 medium potato (about 1 cup diced)
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 1 (14-ounce) can artichoke hearts
- 4 cups vegetable broth
- 1 tablespoon lemon juice
- 1/2 cup heavy cream
- a dash of hot sauce
- fresh herbs (like chives or parsley)
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How to Make Artichoke Soup
- Finely chop 2 leeks (white and light green parts only) and 2 cloves garlic. Peel and dice 1 medium potato (about 1 cup diced).
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add leeks and garlic; cook, stirring occasionally, until softened, about 5 minutes.
- Add the diced potato, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for another 7 minutes, until the potatoes are slightly tender.
- 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.
- Carefully transfer the soup to a blender (or use an immersion blender) and puree until smooth.
- 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).
- Add more vegetable broth if needed to reach your desired consistency. Heat through gently.
- 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.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
13g
Fat
13g
Carbs
8g
