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Leek, Artichoke and Potato Soup
Try this flavorful purée with russet potatoes, fresh thyme, and our Kale Pesto.
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
- 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.
- Remove from heat and allow to cool for 15 minutes. Carefully pour mixture into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds.
- 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
- 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.
- Remove from heat and allow to cool for 15 minutes. Carefully pour mixture into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds.
- 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
- 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.
- Remove from heat and allow to cool for 15 minutes. Carefully pour mixture into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds.
- 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
- 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.
- Remove from heat and allow to cool for 15 minutes. Carefully pour mixture into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds.
- 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.