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Leek, Artichoke and Potato Soup

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

Leek, Artichoke and Potato Soup


  • 2 Tablespoons (30 ml) extra virgin olive oil, optional
  • 1 cup (95 g) leek, chopped
  • 2 small garlic cloves, peeled
  • 1 cup (240 ml) vegetable broth
  • 2 cups (285 g) artichoke hearts, drained, diced
  • 4 ounces (115 g) small russet potatoes, cubed
  • 3 sprigs thyme, leaves removed
  • 1 cup (240 ml) water
  • 1 teaspoon fresh lemon juice
  • 3-6 Tablespoons kale pesto


  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.

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