Creamy Artichoke Soup

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions

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
Chardonnay

Rich, buttery white wine

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4.5 228
Disgusting, acid, awful. What a waste of money and time, threw the entire thing down the drain. Even my husband hated it. Worst recipe I've ever made, normally love Giada's recipes. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
One of my favorite soups. Same modifications as others, which are minor, like cream cheese instead of mascarpone, more potato and extra broth. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
Delicious just the way it is! : Grazie Giada item not reviewed by moderator and published
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!! item not reviewed by moderator and published
The best part of Thanksgiving dinner this year! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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+++ item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
This is one of my favs.. make it all the time.. i also top it with homemade whole grain croutons.. SO GOOD!!!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
This recipe is amazing! I used the marinated artichokes and it came out great! item not reviewed by moderator and published
Love this recipe. Delicious and easy to make. item not reviewed by moderator and published
I've made this recipe for the past two winters and it's so good! It's creamy and filling. item not reviewed by moderator and published
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 :) item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
Made a variation of this soup at work... turned out amazing with the following changes: - Deglazed pan with white wine after cooking the onions/potatoes - Didn't have any mascarpone, so I substituted heavy cream and some grated reggiano. - Added a spoonful of basil pesto at the very end. Definitely rounded out the flavors and also made the soup look more appealing. So yummy! item not reviewed by moderator and published
I enjoyed this soup, but the artichoke flavor was a bit strong. I think the next time I make it I will add 1 more potato and maybe a little more stock. Otherwise very tasty. item not reviewed by moderator and published
I've actually made this soup a dozen times and always add something extra to give it more flavor. And the additive depends on the rest of the meal. I've added lemon...I've added dill....today....this may shock some people...I added some mayo. Why? Because in my family....growing up....when we ate steamed artichokes, we always dipped them in some kind of mayo sauce. So...I thought "what would happen if...." I tried it and it gave it that one more depth it needed. Plus, with this soup, it's all about the garnish. good stuff. item not reviewed by moderator and published
If you love artichokes this soup is for you...just make sure you use frozen artichokes so they are plenty tender to blend and you don't end up with any hard pieces. item not reviewed by moderator and published
I read most of the reviews. Most reviewers made changes to the recipe. I'm sorry but those who prepared this recipe as written and gave it 5 stars... you have never tasted delicious. I made this as written and could tell before I brought out the blender that the flavor wasn't there and the artichokes were still tough. This recipe was an OK starting point but is not worthy of a place on FoodNetwork recipes. I cooked it much longer than recommended and added many other ingredients and ended up with a very good soup. As written I wouldn't serve it to anyone whether I knew them or not - it's just not good! item not reviewed by moderator and published
very flavorful, thick and rich! i couldnt find frozen artichokes so i used canned ones from trader joe's. i thought the soup didnt need the mascarpone cheese but when i added it, the flavor went to a whole new level. it was wonderful! item not reviewed by moderator and published
I don't cook that often and I wanted to try something new. This was simple to make and taste GREAT! I highly recommend it. Plus its nice to have a soup and not use butter or heavy cream this is healthy and flavorful. item not reviewed by moderator and published
Thanks Giada. This soup is simple and so delicious. My guests loved it. Every recipe of yours that I try is right on. item not reviewed by moderator and published
I followed the recipe exactly, using frozen artichoke hearts. I also found the soup fibrous (I used an emersion blender). Perhaps it was the artichokes, but I really didn't get any artichoke flavor. As an artichoke lover, I was disappointed. Had I tasted the artichokes in the soup, I probably would have loved it as it is a very delicate soup and and excellent starter. item not reviewed by moderator and published
Artichokes are my second favorite vegetable and I love soup so I was excited to try this. I made it as written and really enjoyed the results but it still lacked something. I'll definitely make this again and am considering using jarred marinated artichokes thinking it might provide the 'kick' I'm seeking. Maybe I'll add some lemon pepper in addition to fresh-ground pepper if I use frozen artichokes. item not reviewed by moderator and published
I thought the soup was delicious. The only addition I made was adding carrots. Very good recipe. item not reviewed by moderator and published
I love that Giada has created a nice creamy soup without using all the fat/cream that you would normally find in cream based soups. I made this for my husband and I along with the focaccia panino from this episode and both were delicious. These have both become staple weeknight meals in my household. item not reviewed by moderator and published
This was the 1st time that I made soup. It was easy, delicious and my husband loved it! The texture was wonderful. I keep a kosher kitchen, so I don't cook meat and dairy at the same time. I substituted the chicken stock for vegetable stock and it was great. The soup just needed a little salt, I am not sure if that is because of the vegetable stock as opposed to the chicken stock...but it was great. item not reviewed by moderator and published
For a soup with out meet this one was great and I will definitely make it again. It had great texture and flavor. Easy to make and great taste, a good first course to make for friends or family when hosting dinner. item not reviewed by moderator and published
I just want to say I made this soup for the whole family and even my non-vegi loving husband loved it! Super filling and great flavors. I had never tried Leeks before and was a little bit aprehensive... Just a small warning, don't overload your soup with the marscapone cheese for garnish because it is like if your bagel gets overloaded with creem cheese... The texture is a bit overwhelming. But other than that I will be making this for years to come :) p.s. If you really want to make this a meal, enjoy a toasted sandwich along with it! We had Italian philly cheesesteak sandwichs with ours and it was out of this world! Happy cooking! item not reviewed by moderator and published
I followed the recipe exactly...found it to be bland...had to add more broth...not something I would make again. I usually love Giada's recipes but this just isn't worth making. item not reviewed by moderator and published
I used artichoke hearts from a can and had to add a little extra broth in the end. Overall this soup is great and easy to prepare! item not reviewed by moderator and published
I HAVE MADE THIS SOUP A NUMBER OF TIMES AND IT ALWAYS TURNED OUT GOOD. ONE TIME WHEN I WAS MAKING IT I DISCOVERED I DIDN'T HAVE A POTATOE BUT I DID HAVE A SWEET POTATO SO I USED IT INSTEAD. THE COLOR CHANGED TO ORANGE BUT THE FLAVOR WAS GREAT. THANKS GIADA. FRANK item not reviewed by moderator and published
This is by far the easiest soup I've ever made. It took 30 minutes and only a few ingredients! It's rich and hearty so you can eat it as a meal in itself. Plus it's so healthy. I used sour cream because my grocery store didn't have marscapone cheese and it was delicious. Giada's recipes never disappoint! item not reviewed by moderator and published
This was a really easy soup to make and I enjoyed it. It was think and hearlty with a good flavor. However, I don't think it's a 5 star recipe- 4 to 4 1/2. It's pretty good but not great. And I doctored it a little to make it better. I added much more black pepper and also some reggiano cheese (finely grated). Without the cheese, it would not have been nearly as good. I think I will make it again, though. item not reviewed by moderator and published
Very nice soup, loved the artichoke + mascarpone combination! item not reviewed by moderator and published
I truly love and trust all of giada's recipes. I might have to break up with her after this one. Why oh why did I have to get out my step ladder and dig for my immersion blender for this muck? It is so bland and flavorless. Better glop has been served in prison. Oh, and frozen artichoke hearts ain't cheap! It might literally take me a few days to get over this horrifying experience. item not reviewed by moderator and published
This was the first soup I've ever tried making myself and it was amazing! I love the mascarpone in it. item not reviewed by moderator and published
I've made this recipe a couple of times and will use it this weekend for lunch with guests....it is so, so good! I wouldn't change a thing! item not reviewed by moderator and published
I thought this soup was delicious. It kind of tastes like vichyssoise (spelling?) but healthier because of the artichokes. My children loved it! item not reviewed by moderator and published
I first made the recipe exactly as it was written. It was too thin and bland. I now make a double recipe, with triple the garlic. I don't use leeks, but sweet onions. I use two large sweet onoins, and two large russet potatoes. I also doubled the pepper, which really increased the flavor. I also have used the mascarpone, but I tried it with ricotta, too. It was just as good! It is easy to make and that is definiely a plus. I keep all of the ingredients on hand all the time, so that I can make it when I want. I have also whipped it up for company and many people who did not like artichokes have ended up loving it! item not reviewed by moderator and published
I followed directions and soup was fine, but I found it a little bland. I added a small pinch of red pepper flakes and found it was a great addition. Will make this again!! item not reviewed by moderator and published
This soup had a very good flavor, but was too thick--much like mush or porridge. If more chicken broth is used, my rating would be 4 stars. item not reviewed by moderator and published
so easy and so good, my husband and I were in heaven with every bit. item not reviewed by moderator and published
I made this soup for a quick dinner along with toasted ciabatta bread. I used a medium sized Russet potato (instead of a small as per the recipe) and my food processor instead of a handheld immersion blender (was careful to pulse the soup to the desired texture- keeping the integrity of all the ingredients used). Needless to say, the soup had amazing taste, texture and is truly a timeless recipe. My husband claimed he doesn't like artichokes, but LOVED this soup. **The mascarpone is a must! item not reviewed by moderator and published
This soup (more like porridge) was super easy to make, but I agree with some of the other reviews- not a ton of flavor. I realize it's not meant to pack a punch but just to give it an extra kick I did add a spoonful of parmigiano, and once I blended in some mascaropone it took on a nicer texture. Overall I would make it again! item not reviewed by moderator and published
Instead of using just one clove of garlic, I used three for some extra flavor. I also left out the mascarpone cheese and used parmesan instead. I just sprinkled about 1/2 a cup in once the chicken stock was added. I also did not puree the soup with an immersion blender. I just chopped everything into small pieces so it had some texture still. Overall it was delicious!! I also added some homemade croutons on top.. DELICIOUS! item not reviewed by moderator and published
I followed the instructions carefully and the result was very disappointing, even after additional seasoning and a touch of hot pepper sauce. It's a variation of classic Leek & Potato soup, which is easier to make and much more flavorful. item not reviewed by moderator and published
This soup is easy enough for every day but also worthy of a special occasion. I substituted veggie stock for the chicken stock and it worked great. Definitely double the recipe if you're making it for 4. This recipe will impress your friends! item not reviewed by moderator and published
I made this last night and it was delish! I substituted jarred artichokes, vegetable stock, and youkon gold potatoes. I doubled the recipe and man am I glad I did! I used the marscapone in the soup, but agree that the feta to top it gave it a salty tangy addition! Yummy! This will be a staple recipe in my kitchen! You have to try this one! item not reviewed by moderator and published
My daughter and I made this for my husband for Father's Day. It was easy and tasted great! My husband loved it! I doubled the recipe which was a good thing because with 4 people we ate it all! I used canned quartered artichoke hearts (drained). Turned out fantastic!! Will definitely make again! item not reviewed by moderator and published
Wow! Simple to make and absolutely great taste. This is the first time I cook Leeks. At first I was a bit anxious about using as much onion as the recipe called for. But, like a previous reader mentioned, the Leeks do add taste and texture to the recipe. I also used twice the amount of golden potatoes. After pureeing the vegetables, the consistency was too heavy. So, I added more Chicken broth and milk. To garnish, I also used crumbs of feta cheese and served the soup with a slice of oven-toasted sourdough baguette. The feta and the sourdough definitely accented the soup's lemony flavors. My husband and I love Artichokes. Now I have a simple and delicious way of incorporating them to a meal. Thank you, Giada! item not reviewed by moderator and published
I figured I was safe serving this as part of lunch-in I held because I have enjoyed other recipes from Giada. Wow, even someone who does not like artichokes loved it and wanted more. The only thing I did different is I doubled the recipe. Great soup, I would recommend making this soup to anyone! item not reviewed by moderator and published
This is the best soup I have ever had! I knew I would like it being a big artichoke fan but I was afraid I would mess the recipe up. I followed it exactly except that I used canned artichoke hearts (they were in a marinade so I drained them first), and I used chicken broth instead of chicken stock. It turned out perfectly and it is a delicious soup, very warming too. Thank you so much Giada! item not reviewed by moderator and published
I've made this a lot. Easy to make her way; easy to change up. I always use sodium free chicken broth and add very little salt. White Pepper compliments this well, along with black. Feta is a salty cheese and I prefer it in this soup over marscapone. Reduced fat feta works just fine. Also, to really slim it down, use skim milk and just load on the pepper/chives for a really healthy recipe. Good thicker or thinner depending on your preferences. Use Yukin Gold potatoes for more creaminess with less fat as well. item not reviewed by moderator and published
I usually love Giada's recipes but this one left me feeling that something was missing. There was no depth of flavor and the consistency was unpleasant to me. My family said it was just ok and wouldn't want it again. item not reviewed by moderator and published
This was the hit of our "soup and a movie" night with friends! I added a little dry white wine just for a finish, served it with an Italian tomato and corn salad and artisan bread, topped off with Giada's cranberry/lime bellinis. Fabulous! item not reviewed by moderator and published
I've made this soup many times now, it is simply delicious and people will be impressed when you serve it. The 1st time I made it, I tasted the leeks too much, I wanted to taste more artichoke flavor. Now, for my taste, I use 1/2 the recommended amount of leeks & use canned artichokes - WITH THE ARTICHOKE WATER in place of some of the chicken stock. It really gives you a strong artichoke flavor. But, I warn you, don't omit the leeks entirely, or the soup is bland. Ghiada - everything I make of yours is amazing, thanks! item not reviewed by moderator and published
This is simple and delicious! I definitely sugget preparing it the day before you are going to serve it. It really mellows the flavors, blends them together and makes a huge difference. The first time I made it, I thought it was just okay until I had it for lunch the next day and realized the secret. Definitely delicious. item not reviewed by moderator and published
I really didn't think this soup was going to be as good as it was, but it really blew me away! Like others, I used canned artichoke hearts. One of the best soups I've had! Creamy, buttery, flavorful and filling; great for winter nights. Can't wait to make more and freeze for quick dinner that's out of this world! item not reviewed by moderator and published
There is something missing in this recipe. When I tasted it the acid taste was overpowering. I thought I had missed an ingredient. Tried cooking it a little longer with a carrot in hopes of balancing the flavors but that didn't help much.. Made croutons and they helped . We ate this but didn't enjoy it much. First recipe from Giada that we haven't loved so we'll move on to the next. item not reviewed by moderator and published
Hola ! soy cubana y no hablo English pero me gustan tus programas, y mis hijos me ayudan a hacer tus recetas,esta crema nos gusto a todos en la familia..... gracias por cocinar comidas tan sabrosas para nuestra familias. item not reviewed by moderator and published
This isn't a soup its essence from Heaven!!! My taste buds literally exploded with the excellent combination of flavors and the unexpected happened, I have 5 kids ranging from 9-15 in my home and they devoured it and requested more. Giada, I use many of your recipes at home and I dare say this soup is on my top 5 list. Awesome!!! item not reviewed by moderator and published
Made this soup tonight....used the cannned artichokes....DELISH!! will be making it again and again.... item not reviewed by moderator and published
I went into the making of this soup with fairly low expectations, despite all the good reviews. But, wow--did this soup blow me away!!! It's so fabulous, I'm making a second batch tonight so I can take it to work tomorrow! Like other reviews suggested, I used canned artichokes. I also added cayenne pepper. Full of flavor, and very filling!!! Definitely give this recipe a try! item not reviewed by moderator and published
We love this soup. It is quick and easy -- and delicious. I also used the canned artichokes, and used blender to puree. Turned out great! item not reviewed by moderator and published
This soup was awful. It was blah and tasteless. I made it for my husband and myself and we threw it out. Not her best work item not reviewed by moderator and published
Simple & impressive way to start a dinner party! Perfect with a crusty baguette. I topped it off with some heavy cream to make it even more velvety. Following other people's suggestions, I opted for canned artichokes, as well. Fabulous soup! item not reviewed by moderator and published
This soup was delicious. I didn't change a thing. I don't have an immersion blender, but my food processor worked fine. I took the precaution Giada mentioned and let it cool first for 5 minutes. item not reviewed by moderator and published
Mine was not stringy (use hearts, not the whole thing, and cut the leeks very thin), but rather green! Put a lid on it while cooking the vegetables -- the potatoes didn't cook in 20 minutes without one. item not reviewed by moderator and published
I've made this soup many times, I always add and an extra clove of garlic and sprinkle with pepper before serving. I also use canned artichoke hearts and my food processor to puree, which works well. I've also vegan-ized this recipe by using vegetable stock and tofutti, and it still tastes wonderful. item not reviewed by moderator and published
I served it to my family without divulging its ingredients, as my children rarely enjoy the same vegetables and I did not want to sway anyone's opinion. They all loved it!! My oldest, a vegetarian, requests it each time she comes home from college for a visit. Great for our cold New England winter nights. I used canned artichokes and found no stringy-ness - process well and you shouldn't have a problem. I also used large, rather than small potato - my kids liked it thick - and if you can't find or don't like mascarpone, a few dollops of sour cream are great! Enjoy! item not reviewed by moderator and published
I was really looking forward to making this soup. It did come out rather thick even after adding additional stock. I used a hand blender to blend but still had some tough artichoke leaves in it. The is the first of Giada's recipes that for me just didn't work. item not reviewed by moderator and published
We were looking for a nice soup course for Thanksgiving. This seemed both elegant and easy, so we decided to "test it out". We asked our kids, 8, 11, and 13 to at least try some. They liked it! My 13 year old ate the whole bowl so as to get out of any other veggies for the meal. My daughter thought it a bit thick, even though we added a bit extra stock, but ate it as well. We added extra pepper but a bit too much. Can't wait to make it for my family next week. :) item not reviewed by moderator and published
Everyone loved this soup. It was fresh tasting and quick to make. I read the reviews and i think the way to avoid the stinginess that others experienced is to make sure you cut up the leeks very well and use a hand blender versus a regular blender. Also, I agree that it needed something extra. I added extra salt and pepper after my first bite and then it was perfect. Last, if it comes out too thick (or thicker than the picture), its b/c you cooked out the chicken stock too much. Just add some more and put it back on the burner. I served it with a home-made focaccia bread (garlic, parmesan, rosemary) and used that to dip with. I will definitely make this again and again. So healthy and delicious! item not reviewed by moderator and published
Delicious and lowfat. I replaced the cheese with 1% milk and added more potatoes. I used red bliss potatoes with the skins. The little flecks of red skin was a pretty addition. Also added a little cayenne. item not reviewed by moderator and published
This was a waste of good chicken stock. Maybe adding lemon would help, but I found the texture, taste and appearance disappointing. I served with crostini and it the soup couldn't hold it's own. item not reviewed by moderator and published
I didn't expect to like this much at all. I couldn't find frozen artichokes so I used one can. I also used 1 can of chicken broth topped off with a little water. So creamy and delicious without cream or milk. I tried it before the mascarpone and it was decent without the added creaminess. I don't know why anyone said it was stringy...I didn't get that at all. I made a few homemade croutons from some toasted stale bread to float on top. I also sprinkled a little dry parm cheese into the blender. I think the blender is the way to go for pureeing soups unless your immersion blender is heavy duty. I like my soups extremely smooth and I can never quite do it with an immersion blender. I would be interested in seeing what a little spinach mixed into this soup would be like. Most of my broth had boiled away as other reviewers said but I didn't bother adding more liquid. item not reviewed by moderator and published
This recipe was not only easy to make, it tasted wonderful! item not reviewed by moderator and published
I thought this is really good and easy to make, I just made a couple of additions, lemon or lime juice, shallots and some herbs. Everyone who has tried this has liked it. item not reviewed by moderator and published
As a vegetarian, I took this recipe and substituted vegetable stock for chicken and the result was awesome! I have already referred this soup to others, it's so simple and really great to have on hand! item not reviewed by moderator and published
This recipe is packed with good, fresh ingredients and renders a very tasty result that makes you want more. I was skeptical of adding the mascapone cheese on top but I did and was so glad I did. A perfect meal! item not reviewed by moderator and published
This soup was wonderful. Creamy and tasty. item not reviewed by moderator and published
Thinning it up a bit and straining it out before serving is a good idea because the artichokes are stringy! item not reviewed by moderator and published
well, 2T plus 1/3 of a cup if you follow the recipe... item not reviewed by moderator and published

Not what you're looking for? Try:

Creamy Artichoke Soup

Recipe courtesy of Sandra Lee