Creamy Artichoke Soup

Ingredients

• 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

Method

• 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.

Notes

• SERVINGS: 8
• SOURCE: Adapted from Giada