Creamy artichoke soup is rich and velvety, healthy and delicious, and so easy to make. Loaded with artichokes, leeks, and potatoes, this flavorful vegetarian soup is nourishing comfort food. It's the perfect soup to make when artichokes are in season in the spring or fall, or can be made any time of the year with frozen or canned artichokes.
Artichoke soup is perfect for a lazy cooking day when you don't feel like spending a lot of time cooking. Plus, it stores well and is freezer-friendly so you can make a big batch of this healthy veggie soup and save it for another day.
Why You'll Love this Artichoke Soup
- It's made creamy with potatoes. This super silky and creamy soup only has ¼ cup of cream in the entire pot of 4-6 servings! It gets most of its creaminess from potatoes. The potatoes bulk up and thicken the soup and gives the soup its smooth consistency. Which makes it healthier then traditional cream of artichoke soup.
- Loaded with flavor. You would be amazed how just a few vegetables and simple seasoning can result in a delicious and flavorful soup. This creamy soup is loaded with the unique flavour and aroma of sautéed leeks, which go so good with artichokes.
- It’s quick and easy. This creamy artichoke soup takes under an hour to make, and most of that time is allowing the soup to simmer on the stove. It’s perfect lunch or dinner to whip up on lazy weekends.
- Serve it anytime of the year. You can make this with fresh artichokes in the spring or fall, or serve it up any time of the year using frozen or canned artichoke hearts. Plus, this soup freezes well so you can make a big batch and enjoy it months down the road.
Artichokes Make this Soup so Healthy
If you like artichokes, you are going to love this soup. If you don't like artichokes, I highly recommend giving them another chance. There are so many health benefits of artichokes including:
- improves digestion (it has lots of fibre)
- boosts metabolism
- regulates blood pressure
- high in antioxidants
- boosts heart and liver health
- improves brain function
- prevents cancer
- prevents birth defects (it has lots of folic acid)
Ingredient Notes
To make Creamy Artichoke Soup, you will also need the following ingredients (full measurements in the recipe card below):
- olive oil
- unsalted butter
- leeks
- garlic
- potatoes - I recommend a creamy potato like Yukon gold potatoes. Russet potatoes work well here too. You can choose to peel the potatoes or leave them unpeeled for a more rustic soup.
- artichokes - you can use fresh, frozen, or canned artichoke hearts. If using frozen, make sure they are thawed completely before adding them to the hot pot or they will cook unevenly. If using canned, make sure to rinse them to remove any extra seasoning.
- stock - I used chicken stock but feel free to use vegetable stock to keep the recipe vegetarian.
- salt and pepper
- heavy cream - or substitute with cream fraiche
- scallions or chives - optional, for garnish.
You will also need measuring cups and spoons, large stockpot, and an immersion blender or stand up blender.
How to Make the Best Creamy Artichoke Soup
- Sauté aromatics. Heat oil and butter in a large stock pot over medium-high heat. Add leeks and cook, stirring often, for 5 to 7 minutes. Stir in garlic and cook for 1 more minute.
- Add remaining ingredients. Add potatoes and cook for 5 minutes. Then, add artichokes, pour in stock, and season with salt and pepper. Bring to a boil and then turn down the heat to medium-low.
- Simmer. Simmer uncovered for 20-30 minutes, until vegetables are tender.
- Puree. Use a handheld immersion blender to puree the soup in the pot. If you don’t own one, let the soup cool for about 5 minutes and then puree in a standup blender in batches. If you used a blender, return the soup to the pot.
- Add cream. Stir in heavy cream. If you find the soup is too thick for your liking, stir in another ½ cup of stock or water.
- Serve. Pour into soup bowls and garnish with a drizzle of heavy cream (or a dollop of creme fraiche) and a sprinkle of thinly sliced scallions or chives.
How to Serve Artichoke Soup
This healthy creamy artichoke soup is the type of soup that would be absolutely perfect served in a small bread bowl (can you imagine?). But if that’s not an option, make sure to have a crusty baguette on standby! To serve, garnish with a drizzle of heavy cream (or a spoonful of creme fraiche) and top with chives or scallions for freshness and a little bite at the end.
You can serve this delicious artichoke soup as a main dish for lunch along with and a side salad. You can also serve it as a first course to dinner and serve alongside your favorite mains. Some of my favorites to pair creamy artichoke soup with are:
- Garlic Breadsticks
- Arugula and Roasted Carrot Salad
- Classic Juicy Hamburgers
- Lemon Kale Salad
- Pita Grilled Cheese
- Egg Salad Sandwich
- Coleslaw
- Antipasto Skewers
Recipe Tips and Tricks
- How to change the consistency: To thin out the consistency of the soup, add more stock. To thicken it, continue to simmer until you reduce the soup to your desired consistency, or add about 1 cup less stock.
- How to store: Artichoke soup keeps for up to 4 days in the refrigerator. Store covered in the pot or in an airtight container.
- How to freeze: Made too much? No worries, this soup freezes very well. Freeze in an airtight container or freezer bag for up to 3 months. To serve, defrost overnight in the refrigerator or at room temperature on the kitchen counter for a few hours.
- How to reheat: Reheat creamy artichoke soup on the stovetop over medium-low heat until warmed through. You may have to add a splash of water to thin out the soup if it has thickened up too much when stored.
More Soup Recipes
- 60 Best Soup Recipes
- Roasted Carrot and Ginger Soup
- Creamless Cream of Asparagus Soup
- Borscht (Beet Soup)
- Mashed Potato Soup
- Broccoli Cheese Soup
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Recipe
Artichoke Soup
- Total Time: 50 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
Creamy artichoke soup is rich, healthy, delicious, easy to make, and freezer-friendly. This vegetarian soup is loaded with artichokes, leeks, and potatoes.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 leeks (white part only), washed well and thinly sliced
- 2 large cloves garlic, minced
- 3 small yukon gold potatoes, diced (peeled or unpeeled)
- hearts from 6 fresh artichokes* (or 8-ounce frozen or canned artichoke hearts, rinsed)
- 4 cups chicken stock (or vegetable stock)
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup heavy cream (or cream fraiche) (plus more for garnish)
- scallions or chives (for garnish)
Instructions
- Heat oil and butter in a large stock pot over medium-high heat. Add leeks and cook, stirring often, for 5 to 7 minutes. Stir in garlic and cook for 1 more minute.
- Add potatoes and cook for 5 minutes.
- Add artichokes, pour in stock, and season with salt and pepper. Bring to a boil and then turn down the heat to medium-low. Simmer uncovered for 20-30 minutes, until vegetables are tender.
- Use a handheld immersion blender to puree the soup in the pot. If you don’t own one, let the soup cool for about 5 minutes and then puree in a standup blender in batches. If you used a blender, return the soup to the pot.
- Stir in heavy cream. If you find the soup is too thick for your liking, stir in another ½ cup of stock or water.
- Pour into soup bowls and garnish with a drizzle of heavy cream (or a dollop of creme fraiche) and a sprinkle of thinly sliced scallions or chives.
Notes
*Artichokes: You can use fresh, frozen, or canned artichoke hearts. If using frozen, make sure they are thawed completely before adding them to the hot pot or they will cook unevenly. If using canned, make sure to rinse them to remove any extra seasoning.
How to change the consistency: To thin out the consistency of the soup, add more stock. To thicken it, continue to simmer until you reduce the soup to your desired consistency, or add about 1 cup less stock.
How to store: Artichoke soup keeps for up to 4 days in the refrigerator. Store covered in the pot or in an airtight container.
How to freeze: Made too much? No worries, this soup freezes very well. Freeze in an airtight container or freezer bag for up to 3 months. To serve, defrost overnight in the refrigerator or at room temperature on the kitchen counter for a few hours.
How to reheat: Reheat creamy artichoke soup on the stovetop over medium-low heat until warmed through. You may have to add a splash of water to thin out the soup if it has thickened up too much when stored.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
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Kathi says
Just made it for dinner tonight. Served with crusty French bread and made with chicken broth since I am a carnivor. OMG - it was sooooooo good. Thanks for posting.