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Creamy Artichoke and Leek Soup
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Creamy Artichoke and Leek Soup
An easy-to-make vegan soup made of artichokes, leeks, and potatoes.
Creamy Artichoke and Leek Soup
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15 people Yepped this recipe
servings:
2
total time:
45 minutes
added on
08/25/2018
recipe by:
Frankie
INGREDIENTS
2 TBSP olive oil
2 medium leeks, sliced (white and pale green parts only)
2 medium garlic cloves, minced
4 cups water
1 russet potato (about 8 ounces), peeled and cut in 1-inch pieces
2 14-ounce cans artichoke hearts, drained and rinsed
salt & freshly ground black pepper
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DIRECTIONS
Heat the oil in a large pot over medium heat.
Add the leeks and garlic to the pot then cook, stirring occasionally, about 2 minutes.
Add the water, potato, artichokes, 1 tsp salt, and 1/4 tsp black pepper then bring to a boil over medium-high heat.
Reduce the heat to medium-low and simmer until potatoes are tender, about 20 minutes.
Use an immersion blender, or a stand blender in batches, to puree the soup.
Season the soup with salt & pepper to taste.
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