Potato, Leek & Artichoke Soup
Recipe type: Soup, Lunch, Dinner
Cuisine: French, American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
As with most soups, I think the flavor is even better on the second day. You can get as creative as you like with the garnishes, but I like to keep the simplicity going and just add whatever chopped herbs I have available, good olive oil, and plenty of black pepper.
  • 2 Leeks (white and pale green parts only), cut into ¼ in. rounds
  • 2 cloves Garlic, thinly sliced
  • 1 14 oz. can Artichoke Hearts, rinsed and drained
  • ¼ c. Dry White Wine
  • 1½# (about 6 medium-sized) Red Potatoes, peeled and cut into ½ in. cubes
  • about 3 c. Chicken or Vegetable Stock (preferably homemade, but low-sodium if you're using canned)
  • ½ c. Milk, Cream, or Half & Half, optional
  • Butter
  • Olive Oil
  • Fresh Herbs to garnish
  1. Place the sliced leeks in a bowl of cold water. Separate the rings and let any sand sink to the bottom of the bowl. Remove the leeks and pat dry with a clean kitchen towel.
  2. Heat about a Tbsp. each of butter and olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the leeks, season with salt, and sauté until the leeks start to sweat, about 3 minutes. Add the garlic and sauté until just fragrant, about 1 minute. Add the artichokes and briefly sauté, 1 minute. Add the wine and allow the vegetables to absorb most of it, about 2 minutes. Add the potatoes, season lightly, and add chicken or vegetable stock to just cover. Bring to a boil, then reduce to simmer. Simmer, partially covered, until the potatoes are tender, 40-45 minutes.
  3. Allow soup to cool slightly. Puree using an immersion or conventional blender or food processor. Taste. Season with additional salt, if needed, and plenty of freshly ground black pepper. Stir in the milk or cream and gently reheat.
  4. Divide the soup between warm soup bowls and garnish as desired. I went the minimalist route and sprinkled mine with a handful of chives and a drizzle of extra virgin olive oil. Matt tried his with truffle oil and loved it; I thought it masked the artichoke flavor. I'll never turn down a couple of croutons or a few shards of Parmesan. Leftover roasted asparagus, cut into small pieces? That'd be nice. Crispy pancetta? Why not?
Recipe by strawberryplum at http://www.strawberryplum.com/potato-leek-artichoke-soup/