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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

Submitted By:

Dietary Interests: Vegan , Vegetarian

Yield:

4 servings (1.4 l)

Total Time:

50 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

4 servings (1.4 l)

Total Time:

50 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

2 servings (720 ml)

Total Time:

50 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

2 servings (720 ml)

Total Time:

50 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • 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

Directions

  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.

Ingredients

  • 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

Directions

  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.

Ingredients

  • 1 (90 g) small leeks, washed well, sliced
  • 1 Tablespoon extra virgin olive oil, optional
  • 2 small garlic cloves
  • 2 cups (480 ml) vegetable broth
  • 1¾ cup (295 g) artichoke hearts, drained, rinsed
  • ½ (115 g) medium russet potato, washed well, quartered
  • 2 Tablespoons fresh thyme leaves, stemmed
  • 2 Tablespoons kale pesto, optional

Directions

  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.

Ingredients

  • 1 (90 g) small leeks, washed well, sliced
  • 1 Tablespoon extra virgin olive oil, optional
  • 2 small garlic cloves
  • 2 cups (480 ml) vegetable broth
  • 1¾ cup (295 g) artichoke hearts, drained, rinsed
  • ½ (115 g) medium russet potato, washed well, quartered
  • 2 Tablespoons fresh thyme leaves, stemmed
  • 2 Tablespoons kale pesto, optional

Directions

  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.