Description
A rich and creamy soup featuring artichokes, mushrooms, and leeks, topped with crispy turkey bacon.
Ingredients
Scale
- 4 slices turkey bacon
- 1 tablespoon olive oil
- 2 leeks, white and light green parts only, sliced
- 8 oz cremini mushrooms, sliced
- 1 can (14 oz) artichoke hearts, drained and chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook turkey bacon in a large pot over medium heat until crispy. Remove and set aside, leaving drippings in pot.
- Add olive oil to the pot. Add leeks and mushrooms; sauté until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in artichoke hearts and thyme. Cook for 2 minutes.
- Pour in broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Using an immersion blender, puree the soup until smooth (or carefully transfer to a blender in batches).
- Stir in heavy cream and season with salt and pepper. Heat through, but do not boil.
- Serve hot, garnished with crumbled turkey bacon and fresh parsley.
Notes
For a dairy-free version, replace heavy cream with coconut milk or cashew cream.
Nutrition
- Calories: 380 kcal
- Sugar: 6 g
- Fat: 28 g
- Carbohydrates: 18 g
- Protein: 12 g