The arrival of winter means a couple things: 1. Soup season, and 2. creamy warm dip season (hello artichoke dip). So why not put the two together, minus the cheese and tons of heavy cream, and create my new favourite soup? Skinny Creamy Artichoke soup!
If you like artichokes, you are going to love this one. If you don’t like artichokes, you should give them another chance. The health benefits of artichokes will blow your mind. Here are a few:
improves digestion (it has lots of fibre)
regulates blood pressure
high in antioxidants
boosts heart and liver health
improves brain function
prevents birth defects (it has lots of folic acid)
This creamy soup is bursting with the unique flavour and aroma of sautéed leeks, which go oh so good with artichokes. It also gets its creamy, smooth texture from potatoes! That’s right, there is only a tiny amount of cream in the entire pot! All you need are potatoes to thicken the soup beautifully.
Skinny creamy artichoke soup is the type of soup that would be absolutely perfect served in a small bread bowl (can you imagine?!). But if that’s not an option, make sure to have a crusty baguette on standby! To serve, garnish with a drizzle of heavy cream (or a spoonful of creme fraiche) and top with chives or scallions for freshness and a little bite at the end. Lazy weekend cooking that produces a soup this good in less than an hour is exactly what your weekend menu needs!!
Creamy Artichoke Soup
Author:Sam | Ahead of Thyme
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes
Say hello to cozy winter nights in with skinny creamy artichoke soup, bursting with the unique flavour and aroma of artichokes, leeks, and creamy potatoes.
1 tablespoon olive oil
1 tablespoon unsalted butter
2 leeks (white part only), thinly sliced and washed well
2 large garlic cloves, minced
3 small yukon gold potatoes, diced (peeled or unpeeled)
1 (8-ounce) can artichoke hearts
3 cups chicken stock
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup heavy cream, plus more for garnish (or cream fraiche)
scallions or chives, for garnish
Heat oil and butter in a large, heavy bottomed pot over medium-high heat. Add leeks and cook, stirring often, for 5 to 7 minutes. Stir in garlic and cook for 1 more minute.
Add potatoes and cook for 5 minutes. Pour in artichokes and stock and season with salt and pepper. Bring to a boil and lower heat to a simmer. Cook uncovered for 20-30 minutes, or until vegetables are tender.
Use a handheld immersion blender to puree the soup in the pot. If you don’t own one, let the soup cool for about 5 minutes and then puree in a regular blender in batches. If you used a blender, return soup to the pot and stir in heavy cream.
Pour into soup bowls and garnish with a drizzle of heavy cream (or a dollop of creme fraiche) and a sprinkle of thinly sliced scallions or chives.
You can use frozen artichoke hearts instead of fresh ones. Just make sure they are thawed before adding them to the hot pan or they will cook unevenly.
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