Creamy Artichoke Soup

By norsegal8

Ingredients

• 2 tablespoons olive oil
• 2 leeks, white part only, washed and chopped
• 1 clove garlic, minced
• 1 small potato, peeled and chopped
• 1 (8-ounce) package frozen artichokes, thawed
• 2 cups chicken stock
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons mascarpone cheese
• 2 tablespoons chives

Preparation

Step 1

Heat the oil in a havy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt and pepper and cook until the vegetables are tender, about 20 minutes.

Using a handheld immersion blender or a regular blender in batches*, puree the soup. Add the 2 tablespoons mascarpone cheese and blend again to combine. Return to the pot to warm to serving temperature. Serve immediately.