5 from 1 vote

Potato and artichoke soup

Course Soup
Cuisine Tuscan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Author Giulia


  • 200 g of leeks
  • 250 g of potatoes
  • 2 artichokes
  • 2 tablespoons of extra virgin olive oil
  • ½ cup of chicken broth
  • 1 ½ cup of warm water
  • Salt
  • Black pepper

To serve

  • 1 artichoke
  • 2 slices of bread
  • Extra virgin olive oil
  • Savory sprigs


  • 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.
Tried this recipe?We love to see your creations! Snap a pic and tag @julskitchen and hashtag it #myseasonaltable!