Leek, Artichoke and Potato Soup

A flavorful purée with russet potatoes, sprigs of thyme, and our Kale Pesto.


  • 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)


  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 C-Series machines with Variable Speed control and 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.