Vegetable Cream Soup of Potatoes, Leeks and Artichokes
This Artichoke and Leek Soup is made with canned or frozen artichoke hearts, potatoes, leeks, and garlic, simmered together and blended completely smooth with a touch of cream.
The artichokes give this soup a slightly tangy, earthy flavor that a plain potato leek soup doesn’t have.
I make this when I want something elegant enough for company but simple enough for a weeknight. It’s a good one to serve as a starter for a dinner party too, since it looks more involved than it actually is. I like serving this next to Zucchini Cream Soup Puree or American Hot Corn Chowder with Bacon for a bigger pureed soup rotation.
If you like smooth, elegant vegetable soups like this one, these are worth trying too:
- Zucchini Cream Soup Puree
- American Hot Corn Chowder with Bacon
- Homemade Healthy Broccoli Cheddar Soup
- 25 Satisfying High Fiber Lean Protein Meals That Are Low Carb
Ingredients You’ll Need
Cleaning leeks well before chopping matters more than with most vegetables, since dirt often hides between their layers.
Canned or frozen artichoke hearts both work here and save the trouble of trimming fresh ones.
Print
Ingredients
3 tbsp butter
2 leeks, white and light green parts only, cleaned and sliced
3 cloves garlic, minced
2 medium potatoes, peeled and diced
2 cans (14 oz each) artichoke hearts, drained
5 cups vegetable or chicken broth
1/2 cup heavy cream
Salt and pepper, to taste
Chopped fresh chives, for serving
Directions
- Melt the butter in a large pot over medium heat.
Add the sliced leeks and cook for 6 to 7 minutes, stirring occasionally, until softened.
Stir in the garlic and cook for 30 seconds, just until fragrant. - Add the diced potatoes and artichoke hearts to the pot.
Pour in the broth and bring to a boil.
Reduce the heat and simmer for 20 to 25 minutes, until the potatoes are fork-tender. - Using an immersion blender, blend the soup directly in the pot until completely smooth.
If using a countertop blender, work in batches and vent the lid to let steam escape safely.
This one takes a bit of care if blending hot soup in batches, just so you know, since it can splatter if the blender is too full. - Return the blended soup to the pot if needed and stir in the heavy cream.
Warm gently over low heat, without letting it boil.
Taste and season with salt and pepper.
- Ladle into bowls.
Top with chopped chives.
Serve hot and enjoy!
How to Make Potato, Leek & Artichoke Vegetable Cream Soup in the Crockpot
For the crockpot version, add chopped potatoes, sliced leeks, artichoke hearts, garlic, vegetable broth, thyme, salt, and black pepper to the slow cooker.
Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes and leeks are very tender.
Blend the soup with an immersion blender until smooth and creamy, then stir in milk, half-and-half, or a little cream.
Let it warm for another 10–15 minutes before serving. Add extra broth if you prefer a thinner soup.
Important Recipe Notes
- Clean the leeks thoroughly. Dirt and sand often hide between the layers, so slice them first and rinse well in a bowl of water before cooking.
- Use canned or frozen artichoke hearts, not marinated ones. Marinated artichokes are packed in oil and vinegar, which will throw off the flavor balance of this soup.
- Blend until completely smooth. A high-speed blend gives this soup its signature silky texture that makes it feel a bit more elegant.
- Don’t let the soup boil after adding the cream. High heat can cause cream-based soups to separate. Keep it at a gentle simmer or lower from that point on.
- Store leftovers in an airtight container in the fridge for up to 4 days. This soup also freezes reasonably well for up to 2 months, though the texture can change slightly after thawing.
- No leeks on hand? A combination of onion and a bit of extra garlic works as a substitute, though the flavor will be a little sharper.
How to Serve, Store & Customize This Recipe
Serving:
Serve hot with a swirl of extra cream and a sprinkle of chives on top. This works well as a starter course for a dinner party or a light lunch with crusty bread.
Storage:
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally.
Customization:
Add a handful of grated parmesan before blending for a cheesier finish, or swap the heavy cream for coconut milk for a dairy-free version. A drizzle of good olive oil over each bowl adds a nice finishing touch.
Vegetable Cream Soup of Artichokes, Potatoes, Leeks and Garlic
Course: Recipes4
servings30
minutes40
minutes300
kcalIngredients
3 tbsp butter
2 leeks, white and light green parts only, cleaned and sliced
3 cloves garlic, minced
2 medium potatoes, peeled and diced
2 cans (14 oz each) artichoke hearts, drained
5 cups vegetable or chicken broth
1/2 cup heavy cream
Salt and pepper, to taste
Chopped fresh chives, for serving
Directions
- Melt the butter in a large pot over medium heat, then add the sliced leeks and cook for 6 to 7 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
- Add the diced potatoes and artichoke hearts to the pot, pour in the broth, and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes, until the potatoes are fork-tender.
- Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a countertop blender, work in batches and vent the lid to let steam escape safely.
- Return the blended soup to the pot if needed, stir in the heavy cream, and warm gently over low heat without letting it boil. Taste and season with salt and pepper.
- Ladle into bowls, top with chopped chives, and serve hot.
Notes
- Use Yukon Gold or russet potatoes for the creamiest texture.
- Rinse leeks very well because dirt often hides between the layers.
- Canned or jarred artichoke hearts work well; drain them before adding.
- For a lighter soup, use milk instead of heavy cream.
- For a dairy-free version, use unsweetened oat milk or coconut milk.
- If the soup tastes too thick after chilling, add a splash of broth when reheating.
- Nutrition Information
Approximate nutrition per serving
Based on about 6 servings:
Calories: 220–280 kcal
Protein: 5–7 g
Carbohydrates: 34–40 g
Fat: 7–10 g
Saturated Fat: 3–5 g
Fiber: 5–7 g
Sugar: 4–6 g
Sodium: 500–700 mg
