Creamy Artichoke Soup


  • 1/4 cup olive oil
  • 4 leeks, white part only, chopped
  • 3 cloves garlic, minced
  • 2 small potatoes, peeled & chopped
  • 2 8 oz. pkg frozen artichoke hearts, thawed
  • 4 cups chicken stock
  • salt & pepper to taste
  • 1/4 cup mascarpone cheese
  • mascarpone cheese, for garnish
  • chives, for garnish


  • Heat a large soup pot over medium heat. Add olive oil. Add leeks and garlic and cook briefly. Add the potatoes and cook about 5 minutes. Add the rest of the ingredients up to the mascarpone and cook until the vegetables are tender, about 20 minutes.
  • Puree the soup, using a immersion blender. Add the 1/4 cup mascarpone and blend further.
  • Taste to correct seasoning. Ladle into bowls and top with a dollop of softened mascarpone and chopped chives.


  • SOURCE: Adapted from Giada