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Creamy Artichoke Soup*


If you’re looking for a delicious taste departure this winter, then try this Cream of Artichoke soup!

*Recipe adapted from Simply Recipes


Measurement Conversion Chart

  • 2 large artichoke (hearts and petals)
  • 2 medium potatoes, peeled and cut into pieces
  • 3 large mushrooms white mushrooms (raw) — any type is fine
  • 1 red onion
  • 1 leek
  • 1 shallot (raw), chopped
  • 1 garlic clove, chopped
  • 1 green onion, chopped
  • Chopped chives
  • Spring of parsley chopped
  • 5 cup(s) chicken stock with 1 chicken bouillon cube (vegetable stock)
  • 2 slices of bacon (raw)
  • 3 bay leaves
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • Pinch salt and pepper to taste
  • 1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)
  • 1 tablespoon butter
  • 1 tablespoon, crème fraîche or fresh cream
  • 1 squeeze lemon
Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 25min
  • Cook80min
  • Meal Time Lunch
  • Serves 4


  1. Bring chicken stock to a boil. Add bacon, balsamic vinegar, and bay leaves to the stock. Add salt and pepper to taste and cook for about 20 minutes.
  2. Peel back the artichoke petals until the hearts are exposed.
  3. Finely chop both the artichoke petals and hearts and place them in a bowl.
  4. Chop leeks, garlic, shallots, potatoes, and mushrooms.
  5. Heat butter in a pan, and add garlic, leeks, shallots, potatoes, and mushrooms. Cook for about 2 minutes
  6. Add chopped artichoke hearts to the pan mixture. Cook for another 2 minutes. Then, remove from the heat.
  7. Add vegetable mixture from the pan to the boiling chicken stock and continue cooking on low heat for 1 hour.
  8. Remove the bay leaves from the soup.
  9. Separate the chicken meat from the bone and re-add to the soup. Add a spring of parsley to the soup. Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to a blender.
  10. Add milk and cream to the mixture in the blender. Blend to desired consistency.
  11. Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.
  12. Strain the soup at least three times before serving. NOTE: important step as the soup may be too thick.
  13. Finish off with the final sprig of parsley and serve in a bowl.

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