Artichoke Potato Leek Soup
Prep time:
15 minutes
Cook time:
40 minutes
Serves:
6 to 8
Ingredients
- 2 cans (14 oz. each) Whole or Quartered Artichokes, not drained
- 2 Tbsp. unsalted butter
- 2 large leeks, white and light green parts only, cleaned well and chopped
- 3 large cloves garlic
- 2 tsp. fresh thyme leaves, plus more for garnish
- 1 tsp. kosher salt
- 1 1/2 lb. russet potatoes (2 medium), peeled and cut into 1/2-inch thick slices
- 1 carton (32 oz.) Kitchen Basics® Chicken Stock
- 1/4 cup half & half
- 1/2 tsp. cracked black pepper, plus more for garnish
- 2 cups coarsely chopped baby spinach, optional
An artichoke twist to potato leek soup is a simple and flavorful way to update a classic. This velvety, savory soup is delicious all soup season long and even on the holiday table.
Prep & Cook Instructions
- Remove 2 whole or 4 large quarters of artichoke from can; coarsely chop and set aside for garnish.
- Add butter, leeks, garlic, thyme and salt to a Dutch oven. Cook over medium heat 8 to 10 minutes, stirring occasionally, until leeks are softened but not browned.
- Add potatoes, stock and remaining artichokes and liquid. Bring to a simmer over high heat. Reduce heat to medium-high and cook about 20 minutes until potatoes are very fork tender.
- Puree in a blender in batches until smooth. Return soup to pan; stir in half and half, pepper and spinach, if using. Let stand 5 minutes for spinach to wilt before serving. Season to taste with salt. Garnish with chopped artichoke, thyme leaves and pepper, as desired.
Tips
- For the smoothest texture, use a high-speed blender.
