Artichoke, Potato and Leek Soup

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.
Related Posts with Thumbnails

14 comments to Artichoke, Potato and Leek Soup

Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>