Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil
  • 3 leeks, rinsed well and chopped (white and light green parts)
  • 1 teaspoon dried thyme
  • 3 medium Yukon Gold potatoes, cut into chunks
  • 1 nine ounce package frozen artichoke hearts, thawed
  • 2 cups chicken broth (I like the Imagine brand)
  • Juice from one lemon
  • 1/2 teaspoon salt
  • 1 cup cooked shredded chicken
  • Chopped parsley for garnish

Instruction

  • Put the olive oil in a heavy deep pot over medium high heat and saute the leeks until tender, about 5 minutes.
  • Add thyme, potatoes, artichoke hearts, chicken broth and lemon juice and bring to a boil.  Cover the pot, turn the heat down to medium and simmer until potatoes are tender, about 15 minutes.
  • Puree in a blender until smooth (you may need to do this in  batches), or if you have an immersion blender you can puree it right in the pot.
  • Reheat the soup and add the salt, tasting and adding more as needed.  Stir in the chicken and simmer until heated through.
  • Ladle into bowls and garnish with parsley.