Artichoke Soup
![photo by Nikki Dinki Cooking](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/44/98/54/pic4k8lng.jpg)
photo by Nikki Dinki Cooking
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/taco.png)
![photo by Nikki Dinki Cooking](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/44/98/54/picTNpo8S.jpg)
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
4-8 Bowls of Soup
- Serves:
- 4-8
ingredients
- 2 medium leeks
- 2 -3 tablespoons olive oil
- 3 garlic cloves
- 1 small potato
- salt and pepper
- 1 (12 ounce) bag artichoke hearts
- 2 1⁄2 - 4 cups vegetable stock or 2 1/2-4 cups chicken stock
- 1 lemon (juice)
- 2 tablespoons heavy cream
- 1 dash hot sauce
directions
- Saute Leeks, Garlic and Potato in Olive Oil.
- Season with Salt and Pepper and cook about 7 minutes till tender.
- Add Artichokes and Chicken Stock and cook till everything is very soft, about 20minutes.
- Puree mixture and add Cream, Lemon Juice and Hot Sauce.
- Add more Chicken Stock if necessary to thin soup.
- 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.
Questions & Replies
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/pop.png)
Got a question?
Share it with the community!