(Copyright 2006 Television Food Network, G.P., All Rights Reserved)

Ingredients

2	tablespoons extra-virgin olive oil
2	leeks, wite part only, washed well and chopped
1	clove garlic, minced
1	small potato, peeled and chopped
8	oz. frozen artichoke hearts, thawed
2	cups chicken stock
1/2	teaspoon salt
1/4	teaspoon freshly ground black pepper
2	tablespoons mascarpone cheese
2	tablespoons chives, chopped for garnish

Directions

1. Heat olive oil in a heavy large pot over medium heat. Add leeks and garlic and stir. Add potatoes and cook for five minutes, stirring often. Add the artichokes, stock, salt, and pepper. Cook until veggies tender, 20 minutes.
   
   
2. Using a handheld immersion blender, or in a blender in batches, puree the soup. Add the 2 Tablespoons mascarpone and blend again to combine.
   
   
3. Ladle in serving bowls. If desired, add a dollop of add'l mascarpone (extra calories) and some chopped chives for garnish.
   
   

Categories

Soup

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in cholesterol High in dietary fiber Very high in vitamin C

Bad points Very high in sodium