Creamy Artichoke Soup

This recipe comes from Giada De Laurentiis, it is very quick and totally delicious.

Ingredients

• 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
• salt
• freshly ground black pepper
• 1/3 cup mascarpone cheese (goat cheese and cream cheese are both excellent substitutes)
• chopped chives, for garnish

Directions

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.

Blend a little or a lot of the soup depending on whether you prefer smooth or chunky (blended this makes a very silky yet satisfying soup). Mix in the cheese and serve. Great with crusty bread and a salad.