Creamy Artichoke Soup

Quick and easy, delicious soup.

Creamy Artichoke Soup

2 T olive oil

2 leeks, white part only, washed and chopped (I have used green onions, about 5 or 6)

1 clove garlic, minced

1 small potato, peeled and chopped

1 (8ounce) package frozen artichoke hearts, thawed

2 cups chicken broth

1/2 t. salt

1/4 t. pepper

2 T whipped cream cheese

2 T chives for garnish

Heat oil in heavy, large pot over medium heat.  Add the leeks or green onions and the garlic and stir.  Add the potatoes and cook for 5 minutes, stirring often.  Add the artichokes, broth, salt and pepper and cook until the vegetabls are tender, about 20 minutes.

Using a handheld immersion blender, or in a blender or food processor in batches, puree the soup.  Add the whipped cream cheese and blend again to combine.

Ladle the soup into bowls and top with chives.

4 servings