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Creamy Potato Artichoke Soup


  • 1 stalk leeks (will be about 1 cup after cleaning and chopping)
  • 4 cups cubed gold potatoes
  • 1 can artichoke hearts (in water)
  • 4-6 cups vegetable broth
  • 1 lemon
  • salt and pepper to taste


  • Heat a stock pot on the stove over medium high heat and drizzle with olive oil
  • Add the cubed potatoes, leeks and artichoke hearts and saute for five minutes (sprinkle with salt and pepper here)
  • Add enough broth to cover all ingredients and bring to a boil (you can use water here but broth will give more depth of flavor)
  • Lower to a simmer and simmer covered for 20-25 minutes (until potatoes are fork tender)
  • Let the mixture cool for ten minutes and then use an immersion blender to create a smooth and creamy consistency (see notes below about this!)
  • Squeeze the juice of one lemon into the soup and mix well. Add salt and pepper to taste! You can serve as is or with some sharp cheddar cheese on top.
  • NOTE: I highly recommend using an immersion blender for this step. Potatoes can get very gummy if mixed too long. I used my Vitamix in one batch and the consistency was less than desirable! If you do use a blender go as little and as light as you can.
  • NOTE: If you prefer a chunkier soup, leave some chunks of artichokes and potatoes as you blend!