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Leek, Artichoke And Potato Soup

Try this flavorful purée with russet potatoes, fresh thyme, and our Kale Pesto.

  • Total Time50 Minutes 30 Seconds
  • Yield
    2 servings
  • DifficultyIntermediate

Dietary Interests

Vegan, Vegetarian, Gluten-Free, High Fiber
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Submitted by

Vitamix

Ingredients

  • 1 Tablespoon extra virgin olive oil, optional
  • 1 small 90 g leeks, washed well, sliced
  • 2 garlic cloves, peeled
  • 2 cups 480 ml vegetable broth
  • 2 540 g artichoke hearts, drained, rinsed
  • ½ medium 115 g russet potatoes, washed, quartered
  • 2 Tablespoons fresh thyme leaves, stemmed
  • 2 Tablespoons {Kale Pesto}, optional
  • 2 Tablespoons extra virgin olive oil, optional
  • 2 small 180 g leeks, washed well, sliced
  • 4 garlic cloves, peeled
  • 4 cups 960 ml vegetable broth
  • 2 590 g artichoke hearts, drained, rinsed
  • 1 medium 230 g russet potatoes, washed, quartered
  • ¼ cup 10 g fresh thyme leaves, stemmed
  • 4 Tablespoons {Kale Pesto}, optional
  • 2 Tablespoons extra virgin olive oil, optional
  • 2 small 180 g leeks, washed well, sliced
  • 4 garlic cloves, peeled
  • 4 cups 960 ml vegetable broth
  • 2 590 g artichoke hearts, drained, rinsed
  • 1 medium 230 g russet potatoes, washed, quartered
  • ¼ cup 10 g fresh thyme leaves, stemmed
  • 4 Tablespoons {Kale Pesto}, optional

Directions

    1. Heat a large saucepot over medium heat. Add the oil and heat, then add leeks and garlic; sauté for 5 minutes or until leeks are softened and translucent. Add broth, artichokes, potatoes, and thyme leaves. Cover and bring to a boil. Reduce the heat and simmer over medium-low heat for 30 minutes.
    2. Remove from heat and allow to cool for 15 minutes. Carefully pour mixture into the Vitamix container and secure the lid.
    3. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 60 seconds, using the tamper to push ingredients toward the blades.
    4. Divide into bowls and garnish with a dollop of Kale Pesto if desired. Serve immediately. 
    1. Heat a large saucepot over medium heat. Add the oil and heat, then add leeks and garlic; sauté for 5 minutes or until leeks are softened and translucent. Add broth, artichokes, potatoes, and thyme leaves. Cover and bring to a boil. Reduce the heat and simmer over medium-low heat for 30 minutes.
    2. Remove from heat and allow to cool for 15 minutes. Carefully pour mixture into the Vitamix container and secure the lid.
    3. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 60 seconds, using the tamper to push ingredients toward the blades.
    4. Divide into bowls and garnish with a dollop of Kale Pesto if desired. Serve immediately. 
    1. Heat a large saucepot over medium heat. Add the oil and heat, then add leeks and garlic; sauté for 5 minutes or until leeks are softened and translucent. Add broth, artichokes, potatoes, and thyme leaves. Cover and bring to a boil. Reduce the heat and simmer over medium-low heat for 30 minutes.
    2. Remove from heat and allow to cool for 15 minutes. Carefully pour mixture into the Vitamix container and secure the lid.
    3. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 60 seconds, using the tamper to push ingredients toward the blades.
    4. Divide into bowls and garnish with a dollop of Kale Pesto if desired. Serve immediately. 
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Nutrition

1 serving (416 g)
Calories 310
Total Fat 14g
Total Carbohydrate 41g
Dietary Fiber 12g
Sugars 6g
Protein 8g
Sodium 300g
Saturated Fat 2g

Chef's Note

  • This creamy soup is a great way to sneak some extra fiber into your diet.
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