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Artichoke and leek soup with blue cheese |
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Canned artichokes go well with a hint of blue cheese. This soup is creamy due to the potato and evaporated milk. Substitute another cheese if desired.
- 2 tsp vegetable oil
- 1 1/2 cups sliced leeks
- 2 tsp chopped garlic
- 3 1/2 cups chicken (or vegetable) stock
- 6 canned artichoke hearts, drained and diced
- 1 cup peeled and diced potato
- 1/3 cup canned evaporated milk (2%)
- pinch of salt and pepper
- 1/4 cup crumbled blue cheese (about 1 oz)
- 3 Tbsp chopped parsley
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- Lightly coat a large, nonstick pot with cooking spray. Add the oil and set over medium heat. Add the leeks and garlic and sauté for 5 minutes or until leeks are just softened.
- Add the stock, artichokes and potato. Bring to a boil, then reduce the heat to low and simmer, covered, for 15 to 20 minutes or until the potato is just tender. Purée the soup in a blender or food processor in batches. Return the soup to the saucepan and add milk, salt and pepper. Heat through. Serve the soup in bowls, and garnish with blue cheese and parsley.
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Nutritional Analysis per Serving
| Calories |
148 |
| Protein |
7 g |
| Fat |
5.2 g |
| Saturated Fat |
1.8 g |
| Carbohydrates |
18 g |
| Cholesterol |
7 mg |
| Sodium |
650 mg |
| Fiber |
1.9 g |
Prep Time: 10 minutes
Cook Time: 15 minutes
Make Ahead:Prepare up to a day in advance and reheat gently.
Serves 4
Nutrition Watch:Leeks have beneficial flavonoids that may be protective against ovarian cancer.
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