Say hello to cozy winter nights in with skinny creamy artichoke soup, bursting with the unique flavour and aroma of artichokes, leeks, and creamy potatoes.
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 leeks (white part only), thinly sliced and washed well
- 2 large garlic cloves, minced
- 3 small yukon gold potatoes, diced (peeled or unpeeled)
- 1 (8-ounce) can artichoke hearts
- 3 cups chicken stock
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup heavy cream, plus more for garnish (or cream fraiche)
- scallions or chives, for garnish
- Heat oil and butter in a large, heavy bottomed 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. Pour in artichokes and stock and season with salt and pepper. Bring to a boil and lower heat to a simmer. Cook uncovered for 20-30 minutes, or 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 regular blender in batches. If you used a blender, return soup to the pot and stir in heavy cream.
- 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.
You can use frozen artichoke hearts instead of fresh ones. Just make sure they are thawed before adding them to the hot pan or they will cook unevenly.