Serves: 4
Total Calories: 426
Heat olive oil in a heavy, large pot over medium heat. Add the leeks and garlic and stir. Add potatoes and cook for 5 minutes, stirring often. Add the artichokes, broth, salt and pepper. Cook until vegetables are tender, about 20 minutes.
Using a handheld immersion blender or blender in batches, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining ? cup mascarpone to soften.
Ladle the soup into serving bowls. Dollop the top of each of the soup bowls with a spoonful of the softened mascarpone cheese and top with cheese and chives.
*When blending hot liquids: Remove liquid from the heat and allow cooling for at least 5 minutes. Transfer liquid to a blender or food processor and fill no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
This Creamy Artichoke Soup recipe is from the 2012 HomeCook'n Collection Cookbook. Download this Cookbook today.
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