Artichoke, Leek and Potato Soup


When the temperatures dip, there is nothing more comforting than a warm bowl of soup.

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Recipe Type: Soup
Author: Kimberly Lord Stewart
Prep time:
Cook time:
Total time:
Serves: Serves 6
This no-cream leek and potato soup will please all palates. Serve with a crusty whole-grain baguette and a salad to complete the meal.


  • 3 large leeks
  • 2 tablespoons canola oil
  • 2 celery stalks
  • 1 (14-ounce) water-packed, canned artichoke hearts, drained and chopped
  • 2 cloves garlic, peeled
  • 1 teaspoon dried thyme
  • 6 large red potatoes, washed and cut into quarters
  • 8 cups vegetable broth
  • Salt and pepper, to taste
  • 3 ounces prosciutto (optional)


  1. Fill a large bowl with warm water. Slice hairy ends off the leeks, and thinly slice the root, stopping at the dark-green tops. Place leeks in the warm water; let sit for 10 minutes, stirring occasionally to loosen any dirt. Drain and rinse twice.
  2. Heat oil over low heat in a large soup pot. Add drained leeks and celery; sauté for 20 minutes until soft. Add drained artichokes, garlic and thyme. Raise heat to medium, and sauté for 2–3 minutes. Add potatoes and broth; bring to a soft boil, and cook until potatoes are soft.
  3. Remove soup from heat, and let sit for 15 minutes to cool. Puree soup in batches in a blender or food processor until smooth. Return pureed vegetables to the pot; season with salt and pepper.
  4. For optional garnish, place prosciutto on a parchment-lined baking sheet. Place in a 375° oven for about 5 minutes until crisp. Serve on top of each bowl of soup.


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