This creamy artichoke soup has no dairy at all, and the potatoes do all the work. Leeks, garlic, potatoes, and artichoke hearts simmer together in one pot, and then everything is blended until smooth.
If you want it even richer, you can stir in a little cashew cream at the end. You can also leave the cashew cream out, and you can cook the leeks in broth instead of oil.
Key Takeaways
- This creamy artichoke soup is dairy-free, and the blended potatoes give it a smooth texture without any cream.
- Leeks, garlic, potatoes, and artichoke hearts simmer in one pot, so this artichoke and leek soup needs only a soup pot and an immersion blender.
- Cashew cream is optional and adds extra richness, and the leeks can be cooked in vegetable broth instead of oil.
- Every ingredient is plant-based, which makes this a vegan artichoke soup.
- The recipe serves 7 to 8, with 15 minutes of prep and 40 minutes of cooking.
- Fresh or frozen artichoke hearts both work, and they should be soaked overnight if they contain citric acid.
Why use artichokes in soup
Through Medical Medium® Information, I learned how much artichokes can support the liver. Preparing fresh artichokes takes some time, and artichoke hearts make it easy to enjoy them in a simple soup.
If you are looking for more recipes with liver support in mind, my Liver Saver Salad is a good place to start.
Healing ingredients in this artichoke soup
Artichokes
Artichokes are wonderful for the liver.
According to Medical Medium® Information, artichokes contain silymarin, a compound that supports the regeneration of liver tissue. That makes them a good food to include for anyone supporting their liver or doing a cleanse.
Artichokes are also considered a natural diuretic, so they may help the body let go of extra water and ease bloating.
“Artichokes are an amazing food for the liver and have many undiscovered properties that support liver health.” – Anthony William, Blog
They also contain inulin, which feeds the good bacteria in the intestinal tract and may help keep blood sugar steady.
If you love artichokes, my Lemon Artichokes are another simple way to enjoy them. My Jerusalem artichoke soup uses a different vegetable with a similar name.
Potatoes
Potatoes are rich in vitamins A, C, and B-complex, and they also provide manganese, iron, magnesium, and potassium.
They are an excellent source of vitamin B6, which the nervous system needs to make the neurotransmitters that carry messages from one nerve to the next. In this artichoke potato soup, the potatoes also give the broth its creamy body once blended.
“This makes potatoes an important food for those who are heavy thinkers and those recovering from stress damage and adrenal exhaustion.” – Anthony William, Blog
Garlic
According to Medical Medium® Information, garlic is a potent spice that supports the body through colds, flus, bronchitis, respiratory infections, and ear infections, and supports anyone whose immune system is weak.
Garlic is also anti-inflammatory, which makes it an important food to include for anyone living with an autoimmune condition.
“Garlic’s anti-inflammatory properties make it vital for autoimmune disorders such as rheumatoid arthritis, COPD, lupus, fibromyalgia, lyme disease, bursitis, shingles, and chronic fatigue syndrome.” – Anthony William, Blog
Anthony says that eating garlic often can support the body when strep is present, so it is worth cooking with it regularly during the colder months. I write more about this in my article on goldenseal for strep.
Raw garlic can be added to soups too, so if you like the taste, stir a little freshly crushed garlic into your bowl just before eating.
Dill
Dill is an antioxidant herb that, according to Medical Medium® Information, supports the body when it is dealing with viral, bacterial, yeast, and fungal infections. It is also a gentle digestive aid that can ease gas, indigestion, and acid reflux, and it is a good source of calcium, magnesium, and iron.
“Dill is a very healing and aromatic herb that can brighten up a variety of foods including salads, guacamole, potatoes, and soup.” – Anthony William, Blog
Creamy Artichoke Soup
Equipment
- Large soup pot
- Immersion blender
Ingredients
- 3 organic garlic cloves, minced large
- 1 bunch organic leeks, white part only, thinly sliced
- 1 tbsp avocado oil optional
- 4 medium organic Yukon Gold potatoes, sliced
- 1 cup fresh or frozen artichoke hearts, steamed and roughly chopped soak overnight if they contain citric acid
- 4 cups vegetable broth
- ¼ tsp freshly ground black pepper
- 1 tsp sea salt
- 1 tsp dried dill
- 1 tsp organic chives, chopped for serving
Cashew Cream
- ½ cup raw cashews optional
- ¾ cup water
Instructions
- Gently warm the oil in your soup pot over medium heat.
- If you are not cooking with oil, add a tablespoon of vegetable broth to the pot instead. Add the leeks and cook for 5 to 7 minutes, stirring often.
- Stir in the garlic and cook for 1 more minute.
- Add the potatoes and cook for 5 minutes.
- Add the artichokes and the broth, and season with salt and pepper. Bring to a boil, then lower the heat to a simmer.
- Cook uncovered for 20 to 30 minutes, until the vegetables are tender.
- Use a handheld immersion blender to puree the soup right in your pot. Add the dried dill and mix it in. I use an immersion blender because it saves me from pouring the soup into a blender and back into the pot, and it leaves fewer dishes to wash.
- If you are using cashew cream, blend ½ cup of cashews with ¾ to 1 cup of water, depending on how thick you like it. This soup can also be made without the cashew cream.
- Stir in your cashew cream.
- Pour into bowls and sprinkle with chives.
More soup recipes you might enjoy:
Final Thoughts
Make a pot of this creamy artichoke soup at the start of the week, and you will have something warm ready for the days ahead.
If you enjoy cashew cream in soup, my Mom’s shiitake mushroom and cashew cream soup is another one to try. For another simple potato-based soup, try my garlicky potato soup. If you are new to cooking without dairy, my guide on how to go dairy-free is a good place to start.
If you make it, leave me a comment and let me know whether you added the cashew cream or kept it simple. You can also tag me on Facebook or Instagram.
To your health & happiness,
Muneeza
3 Day Clean Eating Reboot
It’s the tastiest cleanse you’ll enjoy all year!
Frequently Asked Questions
Is this dairy-free artichoke soup really creamy?
Yes. The soup contains no dairy, and the creamy texture comes from blending the cooked potatoes with the artichoke hearts, leeks, and garlic. Cashew cream is optional and adds extra richness.
Can I make this artichoke potato soup oil-free?
Yes. Cook the leeks in a tablespoon of vegetable broth instead of avocado oil, then follow the rest of the method as written. The cashew cream is also optional, so you can leave it out for a simpler soup.
Can I use frozen artichoke hearts?
Yes. The recipe works with fresh or frozen artichoke hearts that have been steamed and roughly chopped. If the artichoke hearts you buy contain citric acid, soak them overnight before using them.
How many people does this soup serve, and how long does it take?
It serves 7 to 8 people. Preparation takes 15 minutes and cooking takes 40 minutes. Many people make a pot at the start of the week so they have something warm ready for the days ahead.
