Total Time
Prep 5 mins
Cook 25 mins


Ingredients Nutrition


  1. Saute Leeks, Garlic and Potato in Olive Oil.
  2. Season with Salt and Pepper and cook about 7 minutes till tender.
  3. Add Artichokes and Chicken Stock and cook till everything is very soft, about 20minutes.
  4. Puree mixture and add Cream, Lemon Juice and Hot Sauce.
  5. Add more Chicken Stock if necessary to thin soup.
  6. Serve immediately or let cool and serve later. You may need to add more chicken stock if you dont serve immediately as soup will tighten as it sits.
Most Helpful

This is a fast soup to put together and very tasty. To make it a little lighter, I used less than 1 tablespoon oil and added a little stock while the leeks were cooking. Also, instead of the heavy cream I added fat-free half-and-half with delicious results. Thanks for posting.

CaliforniaJan March 11, 2011