An artichoke twist to potato leek soup is a simple and flavorful way to update a classic. This velvety, savory soup is delicious all soup season long and even on the holiday table.
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
Remove 2 whole or 4 large quarters of artichoke from can; coarsely chop and set aside for garnish.
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.
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.
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.