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Creamy Artichoke Soup Recipe

Creamy Artichoke Soup

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Little Late Night Suppers

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (211)

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Average Rating:

Total Reviews: 211

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  • on December 20, 2011

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    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!

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  • on October 25, 2011

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    This is one of my favs.. make it all the time.. i also top it with homemade whole grain croutons..
    SO GOOD!!!!!

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  • on March 20, 2011

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    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.

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  • on March 10, 2011

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    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!!

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  • on February 19, 2011

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    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.

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  • on January 31, 2011

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    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!

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  • on January 19, 2011

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    This recipe is amazing! I used the marinated artichokes and it came out great!

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  • on January 09, 2011

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    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.

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  • on December 01, 2010

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    Love this recipe. Delicious and easy to make.

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  • on November 27, 2010

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    I've made this recipe for the past two winters and it's so good! It's creamy and filling.

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