As winter fades and the days begin to stretch a little longer, early spring often arrives with a familiar chill. It’s the season of in-betweens—sunny afternoons paired with brisk mornings and chilly evenings. Thus, it’s only natural to occasionally crave something warm and comforting but that also feels fresh and light. That’s where this creamy artichoke soup comes in.
Blending together leeks, garlic, artichoke hearts, and a hint of lemon, this soup is the perfect seasonal bridge. It’s smooth and satisfying without being heavy. And it’s made with simple ingredients to create a bowlful of comfort you’ll want to return to again and again.
Why We Love This Creamy Artichoke Soup
This soup isn’t just cozy—it’s also packed with nutrition. Each ingredient brings something special to the table:
- Artichoke hearts are loaded with fiber, antioxidants, and gut-friendly benefits, making them a superstar ingredient that often flies under the radar.
- Leeks and garlic lend a subtle sweetness and savory depth while supporting immune and digestive health.
- A yellow potato gives the soup its creamy texture without the need for dairy or heavy cream.
- Chicken broth adds richness; however, if you prefer to go meatless, you can easily substitute vegetable broth.
- Unsweetened almond milk keeps things light while adding to the creaminess.
- Lemon juice brightens the flavor and brings just the right amount of zing.
- And if you want to turn this into a more filling meal, add a scoop or two of unflavored protein powder. It blends right in for an extra protein boost.
In short, this soup checks all the boxes. It’s comforting, nutrient-dense, simple to make, and perfect for those breezy spring days when you are looking for a little something to warm you up from the inside out.
Ingredients
- 1 Tbsp olive oil
- 2 leeks white and light green parts only, sliced and rinsed well
- 3 cloves garlic minced
- 1 14-ounce can or jar of artichoke hearts drained and roughly chopped
- 1/8 tsp dry thyme or 1 tsp fresh
- 1 medium yellow potato diced
- 2 cups chicken broth or vegetable broth for a vegetarian option
- 1/2 cup unsweetened almond milk or milk of your choice
- Juice of half lemon about 1 Tbsp
- Salt and pepper to taste
- 1 scoop unflavored protein powder
- Optional toppings: chopped parsley or chives, lemon zest, or dollop of yogurt
Instructions
- In a large soup pot, heat olive oil over medium heat. Add the sliced leeks and sauté for about 5 to 7 minutes, until softened and fragrant. Stir in the garlic and cook for another minute, being careful not to let it burn.
- Add the chopped artichoke hearts, diced potato, thyme, and broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes or until all the ingredients are tender and the flavors have combined.
- Remove from heat. Use an immersion blender (preferably) to puree the soup until smooth. Alternatively, you can carefully transfer the mixture to a blender in batches and blend until creamy. (Be sure to vent the lid slightly to allow steam to escape and watch for splashes!)
- Return the soup to the pot if needed. Stir in the almond milk and lemon juice. If using, add your scoop of protein powder and whisk until fully dissolved. Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh herbs, a little lemon zest, or a dollop of yogurt if you choose.
Nutrition
Creamy Artichoke Soup: A Simple Bowl of Comfort
Simple ingredients can come together to create something truly special as this delicious soup proves. It’s light enough for spring yet warm and comforting enough to take the edge off lingering cool evenings. On its own, paired with crusty bread, or prepped in a big batch to reheat throughout the week, this nourishing bowl can carry you gently from winter into spring—one delicious bite at a time.
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