Description
A velvety, savory soup loaded with artichoke hearts, mushrooms, and leeks, topped with crispy turkey bacon. Perfect for a cozy meal.
Ingredients
Scale
- 4 slices turkey bacon, chopped
- 2 tablespoons olive oil
- 1 large leek, white and light green parts only, thinly sliced
- 8 oz cremini mushrooms, sliced
- 1 can (14 oz) artichoke hearts, drained and chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and black pepper to taste
- Fresh thyme leaves for garnish (optional)
Instructions
- In a large pot, cook the turkey bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
- Add olive oil to the same pot. Sauté leek and mushrooms until softened, about 5-7 minutes.
- Stir in artichoke hearts and cook for another 2 minutes.
- Pour in broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a blender and blend in batches.
- Stir in heavy cream and season with salt and pepper. Heat through without boiling.
- Serve hot, topped with crispy turkey bacon and fresh thyme if desired.
Notes
For a lighter version, use half-and-half instead of heavy cream. Make sure to clean the leek thoroughly to remove grit.
Nutrition
- Calories: 380 per serving
- Sugar: 4g
- Fat: 28g
- Carbohydrates: 15g
- Protein: 12g