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Leek, Artichoke and Potato Soup

Try this flavorful purée with russet potatoes, fresh thyme, and our Kale Pesto.

Leek, Artichoke and Potato Soup


  • 2 Tablespoons extra virgin olive oil, optional
  • 2 (180 g) small leeks, washed well, sliced
  • 4 small garlic cloves, peeled
  • 4 cups (960 ml) vegetable broth
  • 3½ cup (590 g) artichoke hearts, drained, rinsed
  • 1 (230 g) medium russet potatoes, washed, quartered
  • ¼ cup (10 g) fresh thyme leaves, stemmed
  • 4 Tablespoons kale pesto, optional


  1. Heat a large saucepot over medium heat. Add the oil and heat, then add leeks and garlic; sauté for 5 minutes or until leeks are softened and translucent. Add broth, artichokes, potatoes, and thyme leaves. Cover and bring to a boil. Reduce the heat and simmer over medium-low heat for 30 minutes.
  2. Remove from heat and allow to cool for 15 minutes. Carefully pour mixture into the Vitamix container and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds.
  4. Divide into bowls and garnish with a dollop of Kale Pesto if desired. Serve immediately.

Chef's Notes

This creamy soup is a great way to sneak some extra fiber into your diet.

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