Leek and Artichoke Soup Recipe

Creamy leek soup dish
Yield: 4    Preparation Time: 20 mins    Cooking Time: 25 mins
A rich and creamy soup sure to warm up those cold winter nights.


2 leeks, white part only, washed well and chopped
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
2 cups chicken stock
2 tablespoons plus 1/3 cup mascarpone cheese
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped chives, for garnish

Recipe Instructions

Cook the vegetables.
Heat the oil in a large pot over a medium heat. Stir in the leeks and the garlic then add the potatoes and cook for 5 minutes. Add the artichokes, stock, salt and pepper and cook for 20 minutes until the vegetables are tender.

In small batches puree the soup in a blender. Add the 2 tablespoons mascarpone cheese and blend again to combine.

Mascarpone cheese.
Stir the remaining 1/3 cup mascarpone cheese in a small bowl to soften.

Ladle the soup into the serving bowls and add a dollop of the softened mascarpone cheese on top of the soup and sprinkle with chives.