Artichoke Soup

  • 2 leeks (white parts only), washed and thinly sliced
  • 3 potatoes, diced
  • 1 can (8 oz.) artichoke hearts, drained
  • 1 tbsp. olive oil
  • 1 tbsp. unsalted butter, melted
  • 2 cloves minced garlic
  • 3 cups veg. stock
  • 1 tsp. salt
  • ¼ tsp. freshly ground pepper
  • ¼ cup heavy cream

Cook leeks and garlic in butter and oil over med. high heat (5-7 min.).  Add potatoes, and cook for 5 more min.  Add remaining ingredients, except for the heavy cream.  Bring to a boil, and then simmer for 20-30 min. (leaving uncovered until veg. are tender).  Puree w/ immersion blender, and mix in heavy cream.

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