Artichoke, Leek, Potato and Garlic Soup

• 2 tablespoons canola oil or any vegetable oil
• 2 each leeks medium size, white parts only, chopped
• 10 cloves garlic peeled
• 2 cups stock vegetable, prefer low-salt
• 2 cups artichoke hearts jared, marinated, rinsed and drained
• 4 small potatoes peeled, and cut into 1 inch cubes, or 2 medium size
• 6 each thyme sprigs
• 2 teaspoons lemon juice
• 6 tablespoons basil pesto basil

1. Heat oil in large saucepan over medium heat.
2. Add leeks and garlic, and saute 6 minutes, or until leeks are softened and translucent.
3. Stir in vegetable broth, artichoke hearts, potatoes, thyme and 2 cups of water, cover, and bring to a boil.
4. Reduce heat to medium-low, season with salt and pepper, and simmer, partially covered, 25 minutes, or until potatoes and garlic are very tender.
5. Remove thyme sprigs, transfer soup to blender, and blend until smooth.
6. Return to pot and stir in lemon juice.
7. Season with salt and pepper.
8. Divide soup evenly into bowls, and garnish each serving with 1 tablespoon prepared basil pesto.
9. Serve warm or chilled.

canola oil, leeks, garlic, stock vegetable, hearts jared, potatoes, thyme, lemon juice, basil pesto basil

Taken from recipeland.com/recipe/v/artichoke-leek-potato-garlic-so-50329 (may not work)