Artichoke, Leek, and Potato Soup

Artichoke, Leek, and Potato Soup


  • 2 or 3 artichoke hearts, cleaned and sliced
  • 2 leeks, cleaned and sliced
  • 1 garlic clove, smashed
  • 1 small carrot, cubed
  • 2 small red potatoes, cubed
  • 3 cups vegetable broth
  • 1/4 teaspoon no-salt seasoning
  • 1 handful frozen peas (optional)
  • pinch of salt and pepper
  • 1 teaspoon oil


  1. Clean and prep all the veggies. Lightly brown them with a little grapeseed or olive oil. Don’t forget to add your seasonings at this point.
  2. Add the vegetable broth and bring to a quick boil.
  3. Reduce to a simmer and cook for about 30 minutes, or until the artichokes are tender. The potatoes will basically melt and thicken up your soup.
  4. Add a handful of frozen peas at the end and enjoy!  It’s perfect and comforting on a rainy day.

Yields 2 servings.

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