Giada's Creamy Artichoke Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 leeks, parts only, sliced
• 1 garlic clove, chopped
• 1 small russet potato, peeled and chopped
• 1 (8 ounce) package frozen artichoke hearts, thawed
• 2 cups low sodium chicken broth (or veggie stock, to make it vegetarian)
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon pepper
• 2 ounces reduced-fat cream cheese
• 2 teaspoons chives (optional)

Recipe

• 1 heat oil in large pot over medium heat.
• 2 add leeks and garlic, cook and stir for about 2 minutes.
• 3 add the potato and cook about 5 minutes.
• 4 add the artichokes and broth, cover and cook 20 minutes or until potatoes are tender.
• 5 add salt, pepper and cream cheese.
• 6 at this point you can pull out your immersion blender if you're lucky enough to have one. puree until smooth.
• 7 if you're like me, take the soup off the heat for a few minutes and transfer to a blender to puree (probably in batches) until smooth.
• 8 you may want to strain the soup to remove the little stringy bits of artichokes -- especially if you have kids.
• 9 top with chives, maybe a dollop of sour cream, or even some mascarpone if you are living dangerously.
• 10 enjoy!