Leek, Artichoke And Potato Soup

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


  • (1 Tablespoon) extra virgin olive oil, optional
  • 90 g (1 small) leeks, washed well, sliced
  • (2 ) garlic cloves, peeled
  • 480 ml (2 cups) vegetable broth
  • 540 g (2 cans) artichoke hearts, drained, rinsed
  • 115 g (½ medium) russet potatoes, washed, quartered
  • (2 Tablespoons) fresh thyme leaves, stemmed
  • (2 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. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 60 seconds, using the tamper to push ingredients toward the blades.
  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.