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Leek, Artichoke Carrot Soup

Creamy and flavorful soup with sauteed leeks, artichokes and carrots!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Soup
Cuisine: International
Servings: 8 cups
Calories: 100kcal
Author: Anecia Hero - SmartyPantsKitchen



  • 4 large leeks cleaned and chopped
  • 3 medium carrots chopped
  • 1 28 oz. can artichoke bottoms or tops finely chopped
  • 32 oz. vegetable or chicken broth (add more if you prefer a thinner soup)
  • 1 tablespoon olive oil
  • 1 teaspoon butter
  • 4 bay leaves
  • 1/2 cup heavy cream (optional)
  • fresh thyme garnish
  • salt & pepper to taste


  • In a dutch oven on medium heat, heat olive oil and butter; add leeks and cook until leeks are somewhat tender
  • Add broth, carrots and bay leaves; lightly season with salt and pepper and allow to cook for 30 on medium-high heat, or until carrots are tender
  • Add drained and chopped artichoke hearts; cook for 5-8 minutes
  • Remove bay leaves
  • Using an immersion blender, blend soup ingredients until it reaches a smooth consistency
  • Taste for seasonings; add salt & pepper if desired; add more broth if you want a thinner soup
  • * Add cream now if desired
  • Pour soup into bowls and garnish with fresh thyme


Calories: 100kcal