Leek, Artichoke and Potato Soup

Submitted by:

Dietary Interest:: low cholesterol, vegetarian, vegan, no added sugar

Leek, Artichoke and Potato Soup

Yield:

4 1/2 c (1.1 l)

Total Time:

30 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save to:

Recipe Book

Ingredients

  • 2 Tablespoons (30 ml) olive oil
  • 1 cup (89 g) leeks, white parts chopped (1 medium)
  • 4 garlic cloves, peeled
  • 1 cup (240 ml) vegetable broth
  • 1- 9.9 ounce jar artichoke hearts in water, rinsed, drained
  • 4 ounces (114 g) russet potatoes cut into 1-inch (2.5 cm) chunks
  • 3 fresh thyme sprigs, leaves removed
  • 1 cup (240 ml) water
  • 1 teaspoon lemon juice
  • 3-6 Tablespoons (45-90 ml) Kale Pesto (see recipe)

Directions

  1. Heat oil in a medium to large saucepan over medium heat. Add leeks and garlic; sauté for 5 minutes or until leeks are softened and translucent. Add broth, artichokes, potatoes, thyme leaves, and water. Cover and bring to a boil.
  2. Remove from heat.
  3. Place mixture into the Vitamix container, add lemon juice, and secure lid.
  4. Select Variable 1.
  5. Turn machine on and slowly increase speed to Variable 10, then to High.
  6. Blend for 30 to 40 seconds.
  7. Serve immediately. Divide into bowls and garnish with 1 Tablespoon of Kale Pesto (see recipe).

This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.

Nutritional Facts

Servings Size 1 cup (240 ml)

Amount Per Serving

 
Calories 160
Total Fat 9 g
Saturated Fat 1.5 g
Cholesterol 0 mg
Sodium 620 mg
Total Carbohydrate 17 g
Dietary Fiber 3 g
Sugars 1 g
Protein 4 g