Total Time
Prep 15 mins
Cook 10 mins

This recipe is a wonderful cold day soup but also light enough for Spring and Summer meals. Perfect with a grilled cheese sandwich or salad.

Ingredients Nutrition


  1. Saute leeks in butter or olive oil and place in food processor. Puree leeks.
  2. Add 3 cans of drained artichoke hearts and pulse in the the food processor until just short of pureeing. Should be coarse and still a bit chuncky.
  3. Mix together pureed ingredients, cream soup, broth, lemon juice and Italian dressing in stock pot and bring to simmer. Add 1/2 & 1/2 and heat thoroughly. Taste for seasonings and add salt as desired.
  4. Serve hot. Keeps well in refrigerator.
Most Helpful

Wow, Queen B! Questa zuppa e' molto buona, veramente! Ma capisci che ho usata brodo di verdure, non di pollo:):)! Grazie per una recetta deliziosa.

La Dilettante April 18, 2014