creamy artichoke soup

giada never lets us down! i've omitted the marscapone cheese and substituted veggie stock for chicken stock.

2 tbsp extra-virgin olive oil
2 leeks, white part only, washed well and chopped
3 cloves worth of crushed garlic
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups veggie stock
1/2 tsp salt
1/4 tsp freshly ground black pepper


heat olive oil in a heavy, large pot over medium heat. add the leeks and the garlic and stir. add the potatoes and cook for 5 minutes, stirring often. add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.

using a handheld immersion blender, or in a blender in batches, puree the soup.

***WARNING - when blending warm/hot items keep lid off. cover top with paper towels (hold in place). if you put the lid on it could all explode!***

add more a touch more stock if need be.

ladle the soup into serving bowls.

enjoy!