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Garlicky Leek and Artichoke Soup


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  • 2 T olive oil
  • 2 med leeks, white parts chopped (2 C)
  • 9 cloves garlic
  • 2 C reduced sodium vegetable broth
  • 2 - 9.9 oz jars water packed artichoke hearts, rinsed and drained. or 10 oz pk frozen artichoke hearts thawed
  • 2 med boiling potatoes peeled and cut into 1 in pieces (3/4 C)
  • 6 fresh thyme sprigs
  • 2 t lemon juice
  • 6 T prepared basil pesto


Servings 6
Preparation time 10mins
Cooking time 40mins


Step 1

Heat oil in large saucepan over med heat. Add leeks and grlic and saute 5 min or until leeks are softened and translucent. Add broth, artichokes, potatoes, thyme and 2 C water; cover and bring to a boil. Reduce heat to med low; season with salt and pepper, and simmer, partially covered 20-25 min or until potatoes are tender.

Remove thyme sprigs and strip remaining thyme leaves into soup pot. Transfer soup to blender or food processor and blend until smooth. Return to pot and stir in lemon juice.

Garnish soup bowls with 1 T prepared pesto


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