Serves

8

Prep time 15 minutes

Cook time 40 minutes

Ingredients

2 cans (14 oz. each) Del Monte® Whole or Quartered Artichokes, not drained

2 Tbsp. unsalted butter

2 large leeks, white and light green parts only, cleaned well and chopped

3 large cloves garlic

2 tsp. fresh thyme leaves, plus more for garnish

1 tsp. kosher salt

1 1/2 lb. russet potatoes (2 medium), peeled and cut into 1/2-inch thick slices

1 carton (32 oz.) Kitchen Basics® Chicken Stock

1/4 cup half & half

1/2 tsp. cracked black pepper, plus more for garnish

2 cups coarsely chopped baby spinach, optional

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Directions

  1. Remove 2 whole or 4 large quarters of artichoke from can; coarsely chop and set aside for garnish.

  2. Add butter, leeks, garlic, thyme and salt to a Dutch oven. Cook over medium heat 8 to 10 minutes, stirring occasionally, until leeks are softened but not browned.

  3. Add potatoes, stock and remaining artichokes and liquid. Bring to a simmer over high heat. Reduce heat to medium-high and cook about 20 minutes until potatoes are very fork tender.

  4. Puree in a blender in batches until smooth. Return soup to pan; stir in half and half, pepper and spinach, if using. Let stand 5 minutes for spinach to wilt before serving. Season to taste with salt. Garnish with chopped artichoke, thyme leaves and pepper, as desired.

TIP: For the smoothest texture, use a high-speed blender.

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