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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
  • Yield
    4 servings
  • DifficultyIntermediate
Leek, Artichoke and Potato Soup

Dietary Interests

Vegetarian, Vegan
Manage Preferences

Submitted by

Vitamix

Ingredients

  • 2 Tablespoons extra virgin olive oil, optional
  • 2 180 g small leeks, washed well, sliced
  • 4 small garlic cloves, peeled
  • 4 cups 960 ml vegetable broth
  • 3½ cup 590 g artichoke hearts, drained, rinsed
  • 1 230 g medium russet potatoes, washed, quartered
  • ¼ cup 10 g fresh thyme leaves, stemmed
  • 4 Tablespoons {kale pesto}, optional
  • 2 Tablespoons extra virgin olive oil, optional
  • 2 180 g small leeks, washed well, sliced
  • 4 small garlic cloves, peeled
  • 4 cups 960 ml vegetable broth
  • 3½ cup 590 g artichoke hearts, drained, rinsed
  • 1 230 g medium russet potatoes, washed, quartered
  • ¼ cup 10 g fresh thyme leaves, stemmed
  • 4 Tablespoons {kale pesto}, optional
  • 1 90 g small leeks, washed well, sliced
  • 1 Tablespoon extra virgin olive oil, optional
  • 2 small garlic cloves
  • 2 cups 480 ml vegetable broth
  • 1¾ cup 295 g artichoke hearts, drained, rinsed
  • ½ 115 g medium russet potato, washed well, quartered
  • 2 Tablespoons fresh thyme leaves, stemmed
  • 2 Tablespoons {kale pesto}, optional
  • 1 90 g small leeks, washed well, sliced
  • 1 Tablespoon extra virgin olive oil, optional
  • 2 small garlic cloves
  • 2 cups 480 ml vegetable broth
  • 1¾ cup 295 g artichoke hearts, drained, rinsed
  • ½ 115 g medium russet potato, washed well, quartered
  • 2 Tablespoons fresh thyme leaves, stemmed
  • 2 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. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds.
    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. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds.
    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. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds.
    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. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds.
    4. Divide into bowls and garnish with a dollop of Kale Pesto if desired. Serve immediately.
Refine Your Recipe

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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