Leek, Artichoke And Potato Soup
Try this flavorful purée with russet potatoes, fresh thyme, and our Kale Pesto.
Ingredients
- (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
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.
- 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.
- 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.