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
- 1/4 teaspoon freshly ground black pepper
- 1/4 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 1/2 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