I love artichokes! Fresh, frozen, canned or marinated—I’m drawn to any dish that contains them. Because of my slight obsession with these exceptional green veggies, I have amassed quite a collection of artichoke recipes over the years. Given the season and cold weather, I recently decided to give an artichoke soup recipe a try.
The combination of ingredients in this silky-smooth soup is fantastic. The layers of flavor from the thyme, garlic, and lemon meld perfectly with the delicate nutty flavor of the artichokes. Even if you don’t quite share my same passion for artichokes, this is definitely a soup worth trying. Enjoy!
Artichoke, Potato and Leek Soup
Adapted from Vegetarian Times, March 2010
- 2 tablespoons olive oil
- 2 medium leeks, white parts only, chopped
- 9 cloves of garlic, peeled
- 2 cups of vegetable broth
- 2 cups water
- 1 12-oz package of frozen artichoke hearts, thawed
- 2 medium russet potatoes, peeled and cut into small cubes
- 6 sprigs fresh thyme
- Salt and pepper
- Juice from one small Meyer lemon
- Crème fraiche (optional)
Heat olive oil in a large pot over medium heat. Add leeks and whole garlic cloves. Cook until leeks soften and turn translucent. Add the broth, water, artichokes, potatoes, and thyme. Cover the pot and bring the mixture to a boil. Lower the heat and add salt and pepper to taste. Simmer for another 20 to 25 minutes or until the potatoes are very tender.
Remove the thyme sprigs from the soup, and strip any remaining leaves into the pot. Use an immersion blender or a regular stand blender to puree the soup. Mix in the lemon juice. To serve, garnish each bowl of soup with a few teaspoons of crème fraiche.
Tasty Easy Healthy Green Recipe Ratings:
| Recipe Report Card | Notes About Recipe Ratings |
|
Tasty Rating Five Chefs (Gourmet Fare!) |
A fantastic soup! We couldn’t get enough. |
|
Easy Rating
Four Easy Chairs (“ABC, Easy as 123…”!) |
There is a little prep work with the leeks and potatoes, but once it is all in the pot the soup is pretty easy. An immersion blender also makes pureeing the soup a snap. |
|
Healthy Rating
Five Apples (My Body is My Temple!) |
Packed with lots of veggies and very little fat, this soup scores well on the healthy scale. Be careful not to add too much of the crème fraiche garnish though—it can quickly increase the calories. |
|
Green Rating
Four Leaves (Mother Earth Approved) |
This soup doesn’t just score well on the green scale because of the color—most of the ingredients were organic and some were local. |
what a great idea. love potato and leak soup, but artichokes add yet another great flavor.
This looks delicious! yum!
I think I can find all of these ingredients in Spain, so I’ll make it tonight and let you know how it goes!
I adore artichokes! This soup looks so wonderful!
This silky soup warmed my heart the minute I saw it!
I love leek & potato soup and I love artichokes so can imagine how the flavours would make a truly wonderful combination! This soup looks so velvety and a beautiful colour too.
I really love the way your soup sounds and looks. The addition of artichokes is brilliant. I can’t wait to give this a try. I hope you are having a great day. Blessings…Mary
The artichoke soup looks so silky smooth. I like the touch of acid from the Meyer lemon juice and creme fraiche. I’ll have to try this recipe!
This looks so good. I am going to give it a try this weekend and let you know how it goes!
BTW–I would love for you to link this up at my link party this Monday called “Look What I Made”.
I made this soup last night – it was very subtle, and sophisticated. Thanks!
[...] talked about my love of artichokes before and this dish may have made that love grow a little [...]
[...] Artichoke, Potato & Leek Soup – 2 of my favorite soups rolled into one from Tasty Easy Healthy Green [...]
[...] Artichoke, Potato and Leek Soup [...]
thanks so much for the combination…I didn’t puree so I got a great texture…I so love artichokes!!!