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Potato, Artichoke & Leek Soup

Potato~ Artichoke & Leek Soup recipe image
This elegant Potato, Artichoke & Leek Soup is a study in creamy comfort. The base of sweet leeks and onions saut&# 195;©ed in butter builds a rich flavor foundation, while the addition of baking potatoes ensures a luxuriously smooth texture when blended. Artichoke hearts add a subtle, briny depth that pairs beautifully with the gentle heat from a dash of Tabasco sauce. Finished with milk and fresh thyme, this vegetarian soup is perfect for chilly evenings. ItâÂÂs hearty enough to stand alone as a meal or serve as a sophisticated starter. Garnished with fresh parsley, it offers a vibrant contrast to the warm, golden broth.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 113.5
Dietary: Gluten-free
Description
This elegant Potato, Artichoke & Leek Soup is a study in creamy comfort. The base of sweet leeks and onions saut&# 195;©ed in butter builds a rich flavor foundation, while the addition of baking potatoes ensures a luxuriously smooth texture when blended. Artichoke hearts add a subtle, briny depth that pairs beautifully with the gentle heat from a dash of Tabasco sauce. Finished with milk and fresh thyme, this vegetarian soup is perfect for chilly evenings. ItâÂÂs hearty enough to stand alone as a meal or serve as a sophisticated starter. Garnished with fresh parsley, it offers a vibrant contrast to the warm, golden broth.
Ingredients
  • 2 tablespoon Butter Or Margarine
  • 1/2 cup Chopped Onion
  • 1 1/2 cup Cleaned And Chopped leeks,
  • 1 teaspoon Minced Garlic
  • 1 quart Chicken Broth
  • 13.75 oz Can Artichoke Hearts, Well - Rinse, Drained & Quartered
  • 2.5 cup Peeled And Cubed Baking - potatoes
  • 2 sprigs Fresh Thyme
  • 1.5 cup Milk
  • 0.75 teaspoon Tabasco Pepper Sauce
  • to taste Salt
  • to taste Fresh Ground Black Pepper
  • for garnish Chopped Fresh Parsley
Directions
  1. 1
    In a medium saucepan, melt the butter over medium heat.
  2. 2
    Add the chopped onion and cleaned, chopped leeks to the pan.
  3. 3
    Cover the pan and sauté the vegetables for about 10 minutes, or until they begin to soften.
  4. 4
    Uncover the pan and continue cooking for another 5 minutes, stirring occasionally, until the leeks are very soft.
  5. 5
    Add the minced garlic during the last minute of cooking and stir well.
  6. 6
    Pour in the chicken broth, drained and quartered artichoke hearts, cubed potatoes, and fresh thyme sprigs.
  7. 7
    Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
  8. 8
    Stir in the milk and Tabasco pepper sauce.
  9. 9
    Simmer for an additional 5 minutes to allow the flavors to meld.
  10. 10
    Remove the pot from the heat and discard the thyme sprigs.
  11. 11
    Transfer the soup to a food processor or blender in batches.
  12. 12
    Puree the soup until it is completely smooth and creamy.
  13. 13
    Return the soup to the pot if necessary and season with salt and fresh ground black pepper to taste.
  14. 14
    Serve hot, garnished with chopped fresh parsley.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 113.5kcal
% Daily Value *
Total Fat 5.3g9%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 114.1mg5%
Total Carbohydrate 15.5g6%
Dietary Fiber 2.1g9%
Sugars 5.8g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: creamy soup, vegetarian, leek, artichoke, potato, comfort food, winter soup, blended soup, thyme, tabasco, healthy dinner, easy recipe, vegetable soup, meal prep, warming, homestyle, smooth texture, plant-based, comforting, simple cooking
Read it online: https://www.chefs-mate.com/recipe/potato-artichoke-leek-soup/