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Complete with a crispy piece of prosciutto on top, this creamy artichoke soup is the perfect way to prepare the palate as an appetizer or serve alongside one of your favorite dishes as an accompaniment. 

Recipe by Cooking Light March 2016


Credit: Christopher Testani; Styling: Kaitlyn Duross

Recipe Summary test

30 mins
1 hr
Serves 12 (serving size: 2/3 cup)


Ingredient Checklist


Instructions Checklist
  • Arrange prosciutto in a skillet; place pan over medium-high heat. Cook 4 minutes or until crisp.

  • Heat olive oil in a large stockpot over medium heat. Add leek and garlic; cook 30 seconds, stirring frequently. Add potato; cook 4 minutes, stirring frequently. Add artichokes and stock; bring to a simmer. Cover and simmer 25 minutes or until vegetables are tender, stirring occasionally.

  • Reduce heat to medium-low. Stir in half-and-half, salt, and 1/4 teaspoon pepper. Remove from heat; let stand 5 minutes. Transfer soup to a blender. Remove center piece from blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Blend until smooth.

  • Return soup to pan over medium-low heat. Stir in butter and vinegar. Cook until warm, stirring frequently. Ladle soup into 12 serving bowls. Sprinkle evenly with remaining 1/4 teaspoon black pepper and thyme. Garnish with crisped prosciutto.

Nutrition Facts

119 calories; fat 5.8g; saturated fat 2.2g; mono fat 2.1g; poly fat 0.3g; protein 5g; carbohydrates 13g; fiber 4g; cholesterol 11mg; iron 1mg; sodium 309mg; calcium 63mg; sugars 2g.