Photo: Christopher Testani; Styling: Kaitlyn Duross
Hands-on Time
30 Mins
Total Time
1 Hour
Serves 12 (serving size: 2/3 cup)

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. 

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews

3 1/2 stars

November 08, 2017
Interesting soup.  Having an immersion blender made it super easy.  Not too sure about the prosciutto.  I had it with some durkee onions on top for lunch and that was even better.  Adding another potato would make it a bit heartier.  Creaminess was better than expected.  It would make a fun starter for a dinner party.  Would make again.