Health By Al

This soup is so flavorful and comforting. It has some unique elements like artichoke hearts that make it so diverse. I love making this all year round!

Ingredients: Serves 4-5

• drizzle of olive oil
• 4 leeks (white and light green part only, chopped and rinsed well)
• 3 cloves garlic, minced
• 4 medium sized golden potatoes, chopped
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 6 cups vegetable broth
• 1 can artichoke hearts, chopped
• 1 Tablespoon dijon mustard
• 1 Tablespoon lemon juice
• 1/2 cup cashews
• Green onion, chopped (for topping)
• Sourdough croutons (for topping)

Directions:

1. Add a drizzle of olive oil to a large pot on medium heat. After 1 minute, add the leeks and cook until they are starting to brown. Add a splash of water and the garlic. After the garlic is browning, add another splash of water and the potatoes, salt, and pepper. Cook for 5-8 minutes, stirring occasionally to prevent sticking. Add a splash of water if it starts to stick.
2. Add the vegetable broth and artichoke hearts and bring the soup to a boil and then down to a simmer. Cook 10-15 minutes, until the potatoes are soft and cooked all the way through.
3. Transfer 2 cups of the soup to a bowl to cool. Add the mustard, lemon juice, and cashews to a high speed blender (like a Vitamix), along with the 2 cups of soup. Blend until smooth. Stir into the soup.
4. Serve topped with green onion & sourdough croutons*, enjoy!

*Note: An easy way to make sourdough croutons is by simply throwing sourdough in the toaster and then chopping into squares. Another way is to toast it on a pan on the stove with garlic powder and salt for some extra flavor.