Slice the leeks thinly up to the green part. Peel the potatoes and dice them. Clean the artichokes and cut them into strips.
Put a few tablespoons of olive oil on the bottom of a medium saucepan, add the vegetables and stir to combine the flavour on medium heat until all the vegetables are browned.
Cover the vegetables with chicken broth and water and cook on low heat for about 25 minutes, until all the vegetables are cooked through.
Blend the vegetables and pour the soup back into the saucepan and cook on low flame until it gets your favourite thickness. Season with salt and black pepper.
Clean the last moretto artichoke and cut it into strips, warm a tablespoon of olive oil and cook the artichoke with a few sprigs of savory until golden. When the artichokes are ready, remove them from the pan and add the cubed bread: fry until golden.
Serve the soup with the fried artichoke and bread croutons.