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.
