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Artichoke Soup with Pesto

Serves: 4

Total time: 25 min
Prep time: 25 min


  • 2 tbsp extra-virgin olive oil

  • 1 onion (chopped about 2 cups)

  • 2 leeks, white part only, washed well

  • 16 ozs artichoke hearts (frozen, thawed and chopped or 2 cans)

  • 1 small potato, peeled and chopped

  • 2 c vegetable broth

  • 2 garlic cloves (chopped divided)

  • 1/2 tsp terragon

  • 1/2 lemon

  • 1/3 c half & half


  1. Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often.

  2. Add the artichokes, stock, lemon juice, terragon, salt, and pepper and cook until the vegetables are tender, about 20 minutes.

  3. Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add a splash of half and half and blend to combine. Taste, and add more if desired.

  4. Divide among bowls; drizzle with pesto.

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it 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.

Supplemental Recipes: