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Artichoke and Leek Soup
Source: dLife

A creamy artichoke leek soup served cold.

Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 134.4
Total Carbs 23.6 g
Dietary Fiber 14.7 g
Sugars 3.0 g
Total Fat 2.3 g
Saturated Fat 0.8 g
Unsaturated Fat 0.3 g
Potassium 630.2 mg
Protein 8.8 g
Sodium 190.7 mg
Dietary Exchanges
1/2 Fat , 4 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Finely chop artichoke hearts in a food processor, or by hand.
  2. Lightly coat a large nonstick pot with cooking spray. Add leeks and cook, stirring occasionally, until leeks are tender, but not browned, about 10 minutes.
  3. Add chopped artichoke hearts and cook for another minute or two.
  4. Add in chicken broth, stir.
  5. Cover and simmer for 15 minutes.
  6. Move the mixture to a food processor or blender and process until smooth.
  7. Place puree in a covered container and chill for several hours.
  8. When ready to serve, whisk in sour cream and ladle into chilled soup bowls. Serve cold.

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