Creamy Artichoke Soup

Total Time:
45 min
20 min
25 min

4 servings

  • 2 tablespoons extra-virgin olive oil
  • 2 leeks, white part only, washed well and chopped
  • 1 clove garlic, minced
  • 1 small potato, peeled and chopped
  • 1 (8-ounce) package frozen artichoke hearts, thawed
  • 2 cups chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons plus 1/3 cup mascarpone cheese
  • 2 tablespoons chopped chives, for garnish

Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.

Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.

Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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Pairs Well With

Rich, buttery white wine

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    227 Reviews
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    This is delicious. I make it exactly as written and it is yummy every time. I don't know about the four servings because my husband and I finish it ourselves.
    I found this so easy to make and very tasty.  
    Although the second time (a couple months later) I used canned artichokes and subbed about 2 oz phili creme cheese (since I couldn't find mascarpone). I also put a couple pinches of the red pepper flakes as I liked the bite. also used about 3c. chicky stock. still very yummy!  
    thank you Giada
    Really good. Light and fluffy and creamy without all of the cream added that is in most of these cream based soups. If you like artichokes - you will love this - if you don't you won't. My boyfriend (loves artichokes) thought it was great and assumed there was a ton of butter and cream in it - it was great to tell him no butter and only 2T of marscapone!
    My roommate woke up hating the "garlic" smell and said it should be "outlawed"!!! Told him that's how I feel every time he lights an icky cigarette. It's a great recipe for a vegetarian, but I'm cooking some Italian sausage to add to it!!!
    I tried this soup today and everybody loved it. Very easy. The only modifications I did was to add an additional cup of chicken broth. Delicious. Thank you Giada, your recipes never fail me.
    I had plenty of chicken stock on hand so I decided to make more soup and make the effort worthwhile. Here's what I used - 2-14oz cans of artichoke hearts, drained and used the liquid with the stock; 3 cloves of garlic, 3 leeks, 1 med potato, 4 C of stock. I did everything specified in the recipe but cooked the veggies about 40 minutes instead of 20. This was a mistake because some of the liquid cooked away and the soup was thicker than I'd like. I pureed everything in the blender and that worked well. I didn't have any mascarpone cheese and was going to substitute fat free cream cheese then add some sour cream for a bit of "kick." After the blender, the soup was quite tangy, so I decided against the sour cream and only added 2 TB of cream cheese. It was good, but I think a little too tangy because of all the artichokes I used; I think next time I will increase the garlic and potato to tame it down a bit. 
    One of my favorite soups. Same modifications as others, which are minor, like cream cheese instead of mascarpone, more potato and extra broth.
    Really delicious soup. Made a few modifications like other reviews recommended. I added extra garlic and red pepper flakes & an extra can of broth (I used low sodium chicken broth. I used low fat cream cheese (1 tablespoon and about 1/4 cup of parmesan in place of the marscipone. Also, I finished it with about a quarter of fresh squeezed lemon juice.  
    Next time, I would consider doubling it or adding more potato to make the recipe go a little further.
    I made this soup today. It was delicious. I just added little bit of red pepper flakes. My both teenage daughters liked it very much.
    This was awful on every level!!!!! It tasted like how I would imagine the bottom of a lawn mower bag would taste!!!!! Very deceiving and disappointed I decided to make this as a late night dinner for my husband and I. I only seen the 5star review by 241 people without reading the comments. I made this recipe exactly as stated not to discover everyone else made soooo many tweaks that they were not at all even the same soup in the end. So giadas did not receive 5 stars everyone else's soup got 5 stars horrible horrible
    Delicious just the way it is! : Grazie Giada
    mmmmmm this was soo good! I modified it a bit after reading others reviews. I added 3 cloves of garlic since I love garlic, used 2 small potatoes, deglazed with a 1/4 cup white wine, added marinated artichoke hearts, used 3 cups of veg stock and added a pinch of cayenne and a teas. thyme with the salt & pepper. I also used light cream cheese and about 1/3 cup parmesan in place of the marscarpone and finished the soup with a squeeze of lemon juice. Served with garlic bread and it was perfection!!
    The best part of Thanksgiving dinner this year! 
    Delicious! I followed the suggestions of others as well and added extra vegetable stock in my case, a little lemon juice and wine. Great taste overall and definitely something I'd like to make again.
    This is a great and extremely easy soup to make. Agree with those who added more chicken stock - that extra cup or more makes the difference in texture between a veggie puree and a soup. Also, maybe we eat too much, but this really yields about 2.5 good sized servings. May want to double or triple recipe if you are feeding a bigger crew. Wonderful flavors, so easy to make. A+++
    Tips: for extra flavor, buy jarred, seasoned artichokes and squeeze in some lemon. To make it a bit healthier, replace the potatoes with butternut squash and replace chicken broth with vegetable broth. The squash also adds a nice, mild sweetness to offset the sourness of the artichoke and lemon. 
    With these tweaks, this has become my favorite soup!
    I quadrupled this recipe for a party and it still wasn't a huge amount of soup, so I would definitely double this recipe for a regular family. The soup is delicious and super easy to make. I followed the suggestion of other reviewers and deglazed the pan with white wine after cooking the leeks and potatoes and I think it really added depth to the flavor of the soup. I will definitely make this again!
    This is one of my favs.. make it all the time.. i also top it with homemade whole grain croutons.. 
    SO GOOD!!!!!
    My husband and I love this recipe, but we prefer a little more heat. We add one small, whole chile de arbol with the leeks and the garlic at the beginning which adds some nice spice.
    Fabulous! I also deglazed the pan with a little white wine and added a bit of grated parmesan cheese and about a tablespoon of lemon juice. As good as the famous artichoke soup in Pescadero, CA!!
    This is a go-to recipe for me. We don't usually add marscapone but if I have a little tangy goat's milk yogurt on hand I add a little when serving. I also find the flavor gets a bit of a welcome tang when I deglaze the leeks and potatoes with some white wine.  
    I double or quadruple this recipe and put a few jars up to freeze so I always have a quick lunch on hand.
    Mmm...I love this soup. True, I did alter the recipe a tad but for the haters out there, isn't that just a part of cooking? altering recipes to your palate? Anyway here's what I do: unfortunately, leeks and produce in general is kinda inconsistent where I live so sometimes I get leeks that are huge, sometimes the just look like chubby scallions...based on the size of the leeks I might double the amount. I always use two cloves of garlic and a yukon gold potato. I usually use 2 and 1/2 cups of low-sodium chicken stock because the first time round it was SO thick it resembled mashed potatoes more than soup. I also blend in some pecorino romano cheese to add a little bit of tang and saltiness that I think compliments the soup well. This soup is very very rich and (at least when I make it) super thick, but I love it---added bonus, when leftovers are refrigerated they are thick enough to be spread on bread for a delicious crostini. love it!
    This recipe is amazing! I used the marinated artichokes and it came out great!
    Love this recipe. Delicious and easy to make.
    I've made this recipe for the past two winters and it's so good! It's creamy and filling.
    Yum! I'm vegetarian so I used veg stock instead of chicken stock and I use the Tofutti brand vegan cream cheese instead of marscapone. I use canned artichokes instead of frozen. 
    This is a crowd pleaser! I love it and my dad requests it every time he's over for dinner :)
    I Love this soup! I make it all the time. I usually add more potato and sometimes more leek. It is a very quick and easy recipe. I have even froze it and it reheated great. Definitely try this soup!!!
    I crisped a little pancetta in the olive oil (removed it) for topping w/the mascarpone. I can't begin to say how elegant this soup is, let alone delicious. The components were a little pricey when I shopped, but worth the cost.
    I found this to be soooooo tasty, as is! It sounded bland to me but once it was done my husband and I could not get enough. I like ALOT of flavor in my food and this passed, as is, with flying colors! I even gave it as a wedding recipe to my nephew's new bride.
    I've come to realize that I should not make Giada recipes because they always look great on TV and are just plain terrible when made at home. This recipe however, is AMAZING. It's quick and easy and delicious!!!
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    Recipe courtesy of Sandra Lee