Creamy Artichoke Soup
Indulge in the velvety goodness of creamy artichoke soup, a comforting dish that highlights the delicate, nutty flavor of artichoke hearts. This luxurious soup combines tender leeks, creamy potatoes, and aromatic garlic, all simmered in a rich chicken or vegetable broth, then blended to silky perfection. A splash of heavy cream and a hint of lemon juice balance the flavors beautifully, while a garnish of fresh parsley adds a vibrant, herbaceous touch. Perfect for weeknight dinners or as an impressive starter, this easy-to-make recipe is ready in just 45 minutes and pairs wonderfully with crusty bread or a crisp side salad. Whether you're looking for a vegetarian option or a cozy soup recipe to warm your soul, this creamy artichoke soup is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 cups (canned or frozen, drained) Artichoke hearts
- 1 large (white and light green parts only) Leek
- 2 cloves Garlic
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 2 medium (peeled and diced) Potatoes
- 4 cups (or vegetable broth for vegetarian option) Chicken broth
- 1 cup Heavy cream
- 1 tablespoon Lemon juice
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (freshly ground) Black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Clean and prepare the leek by slicing it lengthwise and rinsing under cold water to remove any dirt. Thinly slice the leek.
In a large pot, heat the butter and olive oil over medium heat. Add the sliced leek and cook for 4-5 minutes until softened and translucent, stirring occasionally.
Mince the garlic and add it to the pot. Cook for 1 minute until fragrant, being careful not to burn it.
Add the diced potatoes to the pot, followed by the drained artichoke hearts. Stir to coat the vegetables in the buttery mixture.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender and easily pierced with a fork.
Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the mixture to a blender and blend in batches. Be careful with hot liquids!
Return the pureed soup to the pot if using a blender. Stir in the heavy cream and lemon juice. Cook over low heat for 2-3 minutes to warm through, but do not let it boil.
Taste the soup and season with salt and black pepper as needed.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
2053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 5434 mg | 236% | |
| Total Carbohydrate | 190.2 g | 69% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 19.1 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 386 mg | 30% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 5227 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
