Creamy Artichoke and Leek Soup
Servings: 4
Total Time: 45 minutes
Ingredients
2 TBSP unsalted butter
2 leeks, sliced (white and pale green parts only)
2 medium garlic cloves, minced
4 cups vegetable broth
1 russet potato (about 8 ounces), peeled and cut in 1-inch pieces
2 14-ounce cans artichoke hearts, drained and rinsed
salt & pepper
Directions
1. Melt the butter in a large pot over medium heat.
2. Add the leeks and garlic to the pot. Cook, stirring occasionally, about 2 minutes.
3. Add the vegetable broth, potato, artichokes, 1/2 tsp salt, and 1/4 tsp pepper. Turn heat up to medium-high and bring to a boil.
4. Reduce heat to medium-low and simmer until potatoes are tender, about 25 minutes.
5. Puree the soup in a blender (in batches, only fill your blender halfway at the most each time).
6. Return the pureed soup to the pot. Add salt and pepper to taste and warm up over medium heat, if necessary.
2. Add the leeks and garlic to the pot. Cook, stirring occasionally, about 2 minutes.
3. Add the vegetable broth, potato, artichokes, 1/2 tsp salt, and 1/4 tsp pepper. Turn heat up to medium-high and bring to a boil.
4. Reduce heat to medium-low and simmer until potatoes are tender, about 25 minutes.
5. Puree the soup in a blender (in batches, only fill your blender halfway at the most each time).
6. Return the pureed soup to the pot. Add salt and pepper to taste and warm up over medium heat, if necessary.
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