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

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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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
well, 2T plus 1/3 of a cup if you follow the recipe... item not reviewed by moderator and published

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Creamy Artichoke Soup

Recipe courtesy of Sandra Lee