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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This soup is the ulitmate comfort food that you've never had before! I triple the recipe for leftovers. I would not endorse a recipe unless it could win a contest. Enjoy! Ingredients:
( i triple the recipe for left overs) |
2 tablespoons 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 canned or frozen artichoke hearts, thawed/ or rinsed marinated |
2 cups chicken stock/broth |
1/2 teaspoon salt *only if using low sodium broth |
1/4 teaspoon freshly ground black pepper |
2 tablespoons plus 1/3 cup mascarpone cheese or |
(don’t triple the cheese mixture, there is plenty) |
whip 8oz cream cheese, 1/4c milk, and 2 t butter |
2 tablespoons chopped chives, for garnish |
Directions:
1. 1. 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.
2. Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
3. Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened cheese and top the cheese with chives.
4. * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
5. This recipe is courtesy of Giada Delaurentis of the Food Network
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