Artichoke + Potato Soup

Difficulty: Easy-Medium

Serves 4

Making soup is so easy and this time of year is perfect for making large pots of soup and my secret is to make a batch over the weekend so my lunches for the week are sorted. Artichokes look amazing and were on sale at my local supermarket, so I decided to use them to make this light yet satisfying soup. Served with crusty bread, this is the perfect winter warmer.


  • 2 tablespoons olive oil
  • 4 globe artichoke hearts (this video may help), chopped
  • 1 leek (white parts only), chopped
  • 4 French shallots (or a small brown onion), finely chopped
  • 3 cloves of garlic, crushed
  • 3 large potatoes, peeled and cubed
  • 1 handful of parsley, chopped
  • 1 sprig thyme, leaves only
  • 8 cups chicken style stock (vegetable will do fine)
  • Salt and pepper to taste


  1. In a large saucepan, heat the olive oil before adding the artichoke, leek, shallots and garlic.
  2. Once the leeks are translucent, add the potato, stock, herbs, salt and pepper.
  3. Allow to simmer until the potato is very soft, approximately half an hour.
  4. Blend using a stick blender or by carefully pouring into a blender. If you don’t mind little bits in your soup you can serve immediately but if you want a soup with no bits, strain before serving.