Recipe by The Savory Truffle
Extraordinary!! I got this from Food Network in order to use up some frozen artichokes. If you want to be authentic to Giada, then use 1/3 cup mascarpone cheese instead of neufchatel. I used the less-fat cream cheese to lower the fat a bit and because it's cheaper. There is also an issue of leftover strings from the artichokes. It did not bother me, but you may want to strain before serving.
- 1 tablespoon olive oil
- 2 leeks, white parts only, sliced
- 1 garlic clove, chopped
- 1 small russet potato, peeled and chopped
- 1 (8 ounce) package frozen artichoke hearts, thawed
- 2 cups low sodium chicken broth (or veggie stock, to make it vegetarian)
- 1⁄2 teaspoon salt (to taste)
- 1⁄4 teaspoon pepper
- 2 ounces reduced-fat cream cheese
- 2 teaspoons chives (optional)
Directions See How It's Made
- Heat oil in large pot over medium heat.
- Add leeks and garlic, cook and stir for about 2 minutes.
- Add the potato and cook about 5 minutes.
- Add the artichokes and broth, cover and cook 20 minutes or until potatoes are tender.
- Add salt, pepper and cream cheese.
- At this point you can pull out your immersion blender if you're lucky enough to have one. Puree until smooth.
- If you're like me, take the soup off the heat for a few minutes and transfer to a blender to puree (probably in batches) until smooth.
- You may want to strain the soup to remove the little stringy bits of artichokes -- especially if you have kids.
- Top with chives, maybe a dollop of sour cream, or even some mascarpone if you are living dangerously.