The Savory Truffle's Note:
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.
My Private Note
Units: US | Metric
- 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)
- 1Heat oil in large pot over medium heat.
- 2Add leeks and garlic, cook and stir for about 2 minutes.
- 3Add the potato and cook about 5 minutes.
- 4Add the artichokes and broth, cover and cook 20 minutes or until potatoes are tender.
- 5Add salt, pepper and cream cheese.
- 6At this point you can pull out your immersion blender if you're lucky enough to have one. Puree until smooth.
- 7If 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.
- 8You may want to strain the soup to remove the little stringy bits of artichokes -- especially if you have kids.
- 9Top with chives, maybe a dollop of sour cream, or even some mascarpone if you are living dangerously.
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Nutritional Facts for Giada's Creamy Artichoke Soup
Serving Size: 1 (283 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 164.6
- Calories from Fat 63
- Total Fat 7.0 g
- Saturated Fat 2.3 g
- Cholesterol 7.9 mg
- Sodium 406.9 mg
- Total Carbohydrate 20.8 g
- Dietary Fiber 4.0 g
- Sugars 2.2 g
- Protein 6.9 g