One more creamy comforting soup recipe before the warm weather hits :) It has been a long, cold and wet winter here in California and we have happily enjoyed our fare share of soups. Honestly, I could eat soup all year long and a good creamy velvety soup is one of my favorites. They always feel so rich and elegant even if the ingredients are simple and rustic.

The recipe

THE INGREDIENTS -

• 12 oz Frozen artichoke hearts - I find mine at Trader Joe’s

• 1 1/2 lbs Potatoes - peeled and cut up

• 2 Leeks - whites only, cleaned and sliced

• 2 Garlic cloves - minced

• 6 Cups homemade or high quality chicken broth

• Salt & pepper to taste

• Olive oil

• 2-4 oz Diced Pancetta for garnish

• Chives for garnish

THE PREPARATION -

1. Heat olive oil in a large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 8-10 minutes, stirring regularly. Add the artichokes, 5 cups of the chicken broth, and salt & pepper. Cook until the vegetables are tender, 20 - 25 minutes.

2. While the vegetables are cooking, place the diced pancetta into a pan and cook until browning and starting to crisp up. Set aside.

3. Using a handheld immersion blender (or blender or food processor in small batches) puree the soup until desired creaminess. Add in the last cup of chicken broth if desired. Add additional salt and pepper if desired.

4. Divide the soup into serving bowls and top with crispy pancetta, chives…and maybe some fresh ground pepper.

5. Serve, enjoy, and remember that this soup definitely goes good with wine!! ;)

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