Artichoke, Leek, Potato and Garlic Soup

1. 1

   Heat oil in large saucepan over medium heat.

2. 2

   Add leeks and garlic, and saute 6 minutes, or until leeks are softened and translucent.

3. 3

   Stir in vegetable broth, artichoke hearts, potatoes, thyme and 2 cups of water, cover, and bring to a boil.

4. 4

   Reduce heat to medium-low, season with salt and pepper, and simmer, partially covered, 25 minutes, or until potatoes and garlic are very tender.

5. 5

   Remove thyme sprigs, transfer soup to blender, and blend until smooth.

6. 6

   Return to pot and stir in lemon juice.

7. 7

   Season with salt and pepper.

8. 8

   Divide soup evenly into bowls, and garnish each serving with 1 tablespoon prepared basil pesto.

9. 9

   Serve warm or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.