How to make it

  • Saute leeks and 10 cloves garlic for 5 minutes in a large pot using a small amount of water, until leeks are softened.
  • Add broth, water, artichokes, potatoes, and thyme sprigs.
  • Bring to a boil, then reduce heat, season with salt and pepper and simmer, partially covered, for 25 minutes.
  • Remove thyme sprigs.
  • Transfer soup to blender and add remaining garlic and thyme leaves.
  • Blend until smooth.
  • Return to the pot and stir in lemon juice.
  • Add more salt and pepper if needed, and serve.

Reviews & Comments 3

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  • chuckieb 7 years ago
    Jo jo ba....You Rock. This sounds amazing, and as always of late, you are introducing me to new things. I've only bought artichoke hearts once before and to be honest I didn't really know what to do with them. I am totally making this next weekend. Thanks so much for sharing.
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  • berrikiss 7 years ago
    This sounds great!
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  • jo_jo_ba 7 years ago
    Amount Per Serving
    Calories: 181.1
    Total Fat: 0.3 g
    Cholesterol: 0.0 mg
    Sodium: 916.3 mg
    Total Carbs: 40.0 g
    Dietary Fiber: 3.7 g
    Protein: 3.7 g
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