Leek, Artichoke and Potato Soup

A flavourful purée with russet potatoes, sprigs of thyme, and our Kale Pesto.

Dietary Interests: Low Cholesterol, Vegetarian, Vegan, No Added Sugar.

Makes: 1.1 l (4½ cup)

Total Time: 30 Minutes


Difficulty: Intermediate



  • 2 Tablespoons olive oil
  • 95 g (1 cup) leek, chopped
  • 4 garlic cloves, peeled
  • 240 ml (1 cup) vegetable stock
  • 285 g (2 cups) artichoke hearts, drained, diced
  • 115 g (4 ounces) russet potatoes, cubed
  • 3 sprigs thyme, leaves removed
  • 240 ml (1 cup) water
  • 1 teaspoon lemon juice
  • 3-6 Tablespoons kale pesto


  1. Heat oil in a medium to large saucepan over medium heat. Add leeks and garlic; sauté for 5 minutes or until leeks are softened and translucent. Add broth, artichokes, potatoes, thyme leaves, and water.
  2. over and bring to a boil.
  3. Remove from heat.
  4. Place mixture into the Vitamix container, add lemon juice, and secure lid.
  5. Select Variable 1.
  6. Turn machine on and slowly increase speed to Variable 10, then to High.
  7. Blend for 30 to 40 seconds.
  8. Serve immediately. Divide into bowls and garnish with 1 Tablespoon of kale pesto.

Submitted By: Vitamix

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