A rich and creamy soup made with artichokes, potatoes, and leeks, finished with a drizzle of truffle oil.

Chop the leeks, dice the potatoes, and rinse the artichoke hearts if using canned or frozen.

Prepare the Ingredients

In a large pot, heat the olive oil over medium heat. Add the chopped leeks and sauté until they are soft, about 5 minutes.

Sauté the Leeks

Add the diced potatoes to the pot and stir for a minute. Pour in the vegetable broth and bring to a boil.

Add Potatoes and Broth

Reduce the heat and let the soup simmer until the potatoes are tender, about 15-20 minutes.

Cook the Soup

Add the artichoke hearts to the pot and cook for another 5 minutes. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.

Add Artichokes and Blend

Stir in the heavy cream, salt, and black pepper. Heat through without boiling.

Add Cream and Season

Ladle the soup into bowls and finish with a drizzle of truffle oil before serving.

Finish with Truffle Oil

Artichoke hearts

Potatoes

Leeks

Vegetable broth

Heavy cream

Olive oil

Salt

Black pepper

Truffle oil

Artichoke, Potato and Leek Soup with Truffle Oil

Make Artichoke, Potato And Leek Soup With Truffle Oil Recipe in just 45m. A rich and creamy soup made with artichokes, potatoes, and leeks, finished with a drizzle of truffle oil.

Artichoke, Potato And Leek Soup With Truffle Oil Recipe

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