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

5 5

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.