Artichoke Soup

Creamy artichoke soup is rich and velvety, healthy and delicious, and so easy to make. Loaded with artichokes, leeks, and potatoes, this flavorful vegetarian soup is nourishing comfort food. It’s the perfect soup to make when artichokes are in season in the spring or fall, or can be made any time of the year with frozen or canned artichokes.
Artichoke soup is perfective for a lazy cooking day when you do n’t feel like spending a lot of clock cook. Plus, it stores well and is freezer-friendly so you can make a big batch of this healthy vegetable soup and save it for another day .

Why You’ll Love this Artichoke Soup

• It’s made creamy with potatoes. This super silky and creamy soup only has ¼ cup of cream in the entire pot of 4-6 servings! It gets most of its creaminess from potatoes. The potatoes bulk up and thicken the soup and gives the soup its smooth consistency. Which makes it healthier then traditional cream of artichoke soup.
• Loaded with flavor. You would be amazed how just a few vegetables and simple seasoning can result in a delicious and flavorful soup. This creamy soup is loaded with the unique flavour and aroma of sautéed leeks, which go so good with artichokes.
• It’s quick and easy. This creamy artichoke soup takes under an hour to make, and most of that time is allowing the soup to simmer on the stove. It’s perfect lunch or dinner to whip up on lazy weekends.
• Serve it anytime of the year. You can make this with fresh artichokes in the spring or fall, or serve it up any time of the year using frozen or canned artichoke hearts. Plus, this soup freezes well so you can make a big batch and enjoy it months down the road.

Artichokes Make this Soup so Healthy

If you like artichokes, you are going to love this soup. If you do n’t like artichokes, I highly recommend giving them another find. There are so many health benefits of artichokes including :

1. improves digestion (it has lots of fibre)
2. boosts metabolism
3. regulates blood pressure
4. high in antioxidants
5. boosts heart and liver health
6. improves brain function
7. prevents cancer
8. prevents birth defects (it has lots of folic acid)

Ingredient Notes

To make Creamy Artichoke Soup, you will besides need the follow ingredients ( full measurements in the recipe menu below ) :

• olive oil
• unsalted butter
• leeks
• garlic
• potatoes – I recommend a creamy potato like Yukon gold potatoes. Russet potatoes work well here too. You can choose to peel the potatoes or leave them unpeeled for a more rustic soup.
• artichokes – you can use fresh, frozen, or canned artichoke hearts. If using frozen, make sure they are thawed completely before adding them to the hot pot or they will cook unevenly. If using canned, make sure to rinse them to remove any extra seasoning.
• stock – I used chicken stock but feel free to use vegetable stock to keep the recipe vegetarian.
• salt and pepper
• heavy cream – or substitute with cream fraiche
• scallions or chives – optional, for garnish.

You will besides need measuring cups and spoons, big stockpot, and an immersion blender or stand up blender .

How to Make the Best Creamy Artichoke Soup

1. Sauté aromatics. Heat oil and butter in a large stock pot over medium-high heat. Add leeks and cook, stirring often, for 5 to 7 minutes. Stir in garlic and cook for 1 more minute.
2. Add remaining ingredients. Add potatoes and cook for 5 minutes. Then, add artichokes, pour in stock, and season with salt and pepper. Bring to a boil and then turn down the heat to medium-low.
3. Simmer. Simmer uncovered for 20-30 minutes, until vegetables are tender.
4. Puree. Use a handheld immersion blender to puree the soup in the pot. If you don’t own one, let the soup cool for about 5 minutes and then puree in a standup blender in batches. If you used a blender, return the soup to the pot.
5. Add cream. Stir in heavy cream. If you find the soup is too thick for your liking, stir in another ½ cup of stock or water.
6. Serve. Pour into soup bowls and garnish with a drizzle of heavy cream (or a dollop of creme fraiche) and a sprinkle of thinly sliced scallions or chives.

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How to Serve Artichoke Soup

This healthy creamy artichoke soup is the character of soup that would be absolutely arrant served in a belittled bread bowl ( can you imagine ? ). But if that ’ s not an option, make sure to have a crusted baguet on standby ! To serve, garnish with a drizzle of heavy cream ( or a spoon of creme fraiche ) and top with chives or scallions for novelty and a little pungency at the end .
You can serve this delightful artichoke soup as a chief cup of tea for lunch along with and a side salad. You can besides serve it as a first course to dinner and serve aboard your darling mains. Some of my favorites to pair creamy artichoke soup with are :

Recipe Tips and Tricks

• How to change the consistency: To thin out the consistency of the soup, add more stock. To thicken it, continue to simmer until you reduce the soup to your desired consistency, or add about 1 cup less stock.
• How to store: Artichoke soup keeps for up to 4 days in the refrigerator. Store covered in the pot or in an airtight container.
• How to freeze: Made too much? No worries, this soup freezes very well. Freeze in an airtight container or freezer bag for up to 3 months. To serve, defrost overnight in the refrigerator or at room temperature on the kitchen counter for a few hours.
• How to reheat: Reheat creamy artichoke soup on the stovetop over medium-low heat until warmed through. You may have to add a splash of water to thin out the soup if it has thickened up too much when stored.

More Soup Recipes

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Artichoke Soup

★★★★★
5 from 2 reviews

• author : Sam | Ahead of Thyme
• total time : 50 minutes
• return : 4-6 servings
• Diet : vegetarian

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Description

Creamy artichoke soup is rich, healthy, delectable, easy to make, and freezer-friendly. This vegetarian soup is loaded with artichokes, leek, and potatoes .

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 leeks (white part only), washed well and thinly sliced
• 2 large cloves garlic, minced
• 3 small yukon gold potatoes, diced (peeled or unpeeled)
• hearts from 6 fresh artichokes* (or 8-ounce frozen or canned artichoke hearts, rinsed)
• 4 cups chicken stock (or vegetable stock)
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup heavy cream (or cream fraiche) (plus more for garnish)
• scallions or chives (for garnish)

Instructions

1. Heat oil and butter in a large stock pot over medium-high heat. Add leeks and cook, stirring often, for 5 to 7 minutes. Stir in garlic and cook for 1 more minute.
2. Add potatoes and cook for 5 minutes.
3. Add artichokes, pour in stock, and season with salt and pepper. Bring to a boil and then turn down the heat to medium-low. Simmer uncovered for 20-30 minutes, until vegetables are tender.
4. Use a handheld immersion blender to puree the soup in the pot. If you don’t own one, let the soup cool for about 5 minutes and then puree in a standup blender in batches. If you used a blender, return the soup to the pot.
5. Stir in heavy cream. If you find the soup is too thick for your liking, stir in another ½ cup of stock or water.
6. Pour into soup bowls and garnish with a drizzle of heavy cream (or a dollop of creme fraiche) and a sprinkle of thinly sliced scallions or chives.

Notes

*Artichokes: You can use fresh, frozen, or canned artichoke hearts. If using freeze, make sure they are thawed completely before adding them to the hot pot or they will cook raggedly. If using canned, make certain to rinse them to remove any extra flavorer .
How to change the consistency : To thin out the consistency of the soup, add more stock. To thicken it, continue to simmer until you reduce the soup to your hope consistency, or add about 1 cup less neckcloth .
How to store:  Artichoke soup keeps for up to 4 days in the refrigerator. store covered in the batch or in an airtight container.

How to freeze:  Made excessively much ? No worries, this soup freezes identical well. freeze in an airtight container or deep-freeze bag for up to 3 months. To serve, defrost overnight in the refrigerator or at board temperature on the kitchen rejoinder for a few hours .
How to reheat: Reheat creamy artichoke soup on the stovetop over medium-low hotness until warmed through. You may have to add a spatter of water to thin out the soup if it has thickened up excessively much when stored .

• homework time : 10 minutes
• cook time : 40 minutes
• category : soup
• method : Stovetop
• cuisine : american

Keywords : creamy artichoke soup, artichoke soup, homemade artichoke soup ,

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