Creamy Artichoke and Leek Soup
Warm, velvety, and irresistibly comforting this Creamy Artichoke and Leek Soup is a bowl of pure elegance and flavor! Delicate leeks are gently sautéed and blended with tender artichokes into a rich, silky soup that’s both light and satisfying.
Ingredients
- 3 tablespoons unsalted butter or olive oil
- 2 medium leeks, cleaned and sliced (white and light green parts only)
- 2 cloves garlic, minced
- 1 can (14 oz) artichoke hearts, drained and chopped, or 3 cups cooked fresh artichoke hearts
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk for creaminess
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Optional garnish: fresh parsley, grated Parmesan, or croutons
Instructions
- In a large pot, heat butter or olive oil over medium heat. Add sliced leeks and sauté for 5–7 minutes until softened and fragrant.
- Add minced garlic and cook for 1 minute, stirring constantly to prevent burning.
- Add chopped artichoke hearts, thyme, and broth. Stir to combine.
- Bring the mixture to a boil, then reduce heat and simmer for 15–20 minutes until the vegetables are tender.
- Remove the pot from heat and blend the soup until smooth using an immersion blender, or transfer to a countertop blender in batches.
- Return the blended soup to the pot, stir in heavy cream, and adjust seasoning with salt and black pepper. Simmer for an additional 2–3 minutes to heat through.
- Serve hot, garnished with fresh parsley, grated Parmesan, or croutons if desired.