I have made this soup before on my stories, but I don’t know why I’ve never done a post about it. It is my favorite soup and I try to always have leeks and artichokes on hand to make it whenever I am craving it, which is often.
Julia Child referred to leek and potato soup as ‘a happy marriage’ for a reason. They make something magical when they’re combined in a soup, the perfume of the leeks with the comforting potato is like sour cream and chives on a potato on steroids. So when you add artichokes to that (which I am obsessed with and have to order anything on a menu if it has artichokes in it), well then you have a something even more than a happy marriage – a really happy family with lots of babies? Ok, let’s just call it a symphony of flavor.
Also, I try to post things to make that the whole family will love, but full disclosure, I really only make this for me. Mostly at lunch.
Like many soups, the texture of the toppings make this. There is some sour cream stirred into the soup but you also need that dollop on top with chives. I actually found this soup via Giada DiLaurentiis, and she makes it by stirring in marscapone. I taste tested both marscapone and sour cream and I just really love the tang of sour cream. But if you are a huge fan or marscapone, her recipe calls for 2 T. blended it and 1/3 cup saved for serving. Since I usually eat the whole pot I would say you could reverse that but that’s just me.
After you simmer the simple ingredients – potatoes, leeks, garlic, salt and pepper – with chicken broth for 20 minutes, then you break out your immersion blender.
Once you’ve gotten it fairly smooth, add the sour cream and blend again.
I basically want to go home and make this just from starting at this photo. I can smell the leeks through the screen.
I’m sure you could get even fancier with the toppings – pancetta or bacon, bread crumbs or croutons – but I am a purist and love it with just sour cream and chives. I also love that this keeps me full all afternoon, so it’s slightly healthy. If you think sour cream is a health food item.
I hope you get to try this on a chilly fall day, but be prepared to add the ingredients to your pantry staples because if you give a foodie a bowl of creamy leek, potato, and artichoke soup, they will want more.
Happy Eating! xoxo Katie
2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup + 4 T. (for serving) sour cream
2 tablespoons chopped chives, for garnish
- Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
- Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add 1/3 cup sour cream and blend again. Taste to see if it needs more salt or pepper.
- Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of sour cream and top the cheese with chives.
- * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Adapted from the recipe by Giada DeLaurentiis on Food Network.