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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Clean and prepare the leek by slicing it lengthwise and rinsing under cold water to remove any dirt. Thinly slice the leek.

Step 2

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.

Step 3

Mince the garlic and add it to the pot. Cook for 1 minute until fragrant, being careful not to burn it.

Step 4

Add the diced potatoes to the pot, followed by the drained artichoke hearts. Stir to coat the vegetables in the buttery mixture.

Step 5

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.

Step 6

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!

Step 7

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.

Step 8

Taste the soup and season with salt and black pepper as needed.

Step 9

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or a side salad.

Nutrition Facts

Serving size	(2469.8g)

Amount per serving	% Daily Value*
Calories	2052.8

Total Fat 123.6g	0%
Saturated Fat 64.5g	0%
Polyunsaturated Fat 3.2g
Cholesterol 308.2mg	0%
Sodium 5434.4mg	0%
Total Carbohydrate 190.2g	0%
Dietary Fiber 50.1g	0%
Total Sugars 19.1g
Protein 45.4g	0%

Vitamin D 4.5IU	0%
Calcium 385.8mg	0%
Iron 14.5mg	0%
Potassium 5227.2mg	0%

*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.

Source of Calories

Fat: 54.1%

Protein: 8.8%

Carbs: 37.0%