Giada's Creamy Artichoke Soup

Ingredients

• 1 tablespoon olive oil
• 2 leeks, white parts only, sliced
• 1 garlic clove, chopped
• 1 small russet potato, peeled and chopped
• 1 (8 ounce) package frozen artichoke hearts, thawed
• 2 cups low sodium chicken broth (or veggie stock, to make it vegetarian)
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon pepper
• 2 ounces reduced-fat cream cheese
• 2 teaspoons chives (optional)

Directions

1. 1

   Heat oil in large pot over medium heat.

2. 2

   Add leeks and garlic, cook and stir for about 2 minutes.

3. 3

   Add the potato and cook about 5 minutes.

4. 4

   Add the artichokes and broth, cover and cook 20 minutes or until potatoes are tender.

5. 5

   Add salt, pepper and cream cheese.

6. 6

   At this point you can pull out your immersion blender if you're lucky enough to have one. Puree until smooth.

7. 7

   If you're like me, take the soup off the heat for a few minutes and transfer to a blender to puree (probably in batches) until smooth.

8. 8

   You may want to strain the soup to remove the little stringy bits of artichokes -- especially if you have kids.

9. 9

   Top with chives, maybe a dollop of sour cream, or even some mascarpone if you are living dangerously.

10. 10

    Enjoy!