Artichoke, leek and potato soup


2 tins of artichoke hearts

2 tbsp rapeseed oil

1 tsp garlic purée

1 leek (white and light green parts only), sliced

1 potato, peeled and chopped

1L vegetable stock

Peel of 1 lemon

2 - 3 sprigs of thyme

Salt and pepper to taste   


  1. In a large sauce pan, (the stock pot from the Cook's Essentials 4 piece aluminium cookware set would be perfect,) warm the oil, add the garlic purée, artichokes, potato and leek. Sweat the vegetables for five minutes, making sure to stir them regularly so as not to colour them
  2. Peel the lemon using a vegetable peeler and stack with the thyme sprigs. Tie them together using butchers string or a muslin cloth. This is so that it is easier to remove once the soup is cooked
  3. Make the vegetable stock, and then add this and the lemon and thyme stack to the vegetables, stir through and bring to the boil
  4. Once boiling, reduce the heat and allow the soup to simmer for 30 - 45 mins or until the potatoes are cooked
  5. Remove the lemon and thyme stack and transfer the soup to a blender and blend until smooth
  6. Serve with crusty bread and some crispy bacon for an extra lift

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