Creamy Artichoke Soup

This recipe has been adapted from a recipe by Giada De Laurentiis (this one here)...let's face it she is amazing!  I feel a little guilty tweaking this one so much, since I know it is good just the way it is.  Surely, there have been slight variations among the other times I have made it BUT this time I decided to switch it up and get fancy!  I definitely can say I like my version better, however the original is still really good and just a few less steps, and ingredients.  

You will need:

2 tablespoons extra-virgin olive oil
1 leeks, white part only, washed well and chopped

1/2 onion chopped
3 clove garlic, minced
3 small potatoes, peeled and chopped

1/2 cup of white wine

1 Tbsp of lemon juice
1 (8-ounce) package frozen artichoke hearts, thawed

1 15 oz. can of quartered artichoke hearts 

(You can use 2 packages of frozen artichokes OR 2 cans...this is just what I had on hand)
6 cups of chicken broth

1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup mascarpone cheese 

1/4 cup of parmesan cheese

2 tablespoons chopped scallions, for garnish

(Makes about 4 servings)

Directions:
Heat olive oil in a large pot over medium heat. Add the leeks, onions, garlic and stir. Add the potatoes and cook for 5 minutes, stirring often.  Add the wine, and lemon juice.  Keep stirring until liquid reduces a bit and it starts to thicken.  Add the artichokes, broth (I started with 5 cups and then added the 6th later when I felt confident it wasn't going to be too thin), salt, and pepper and cook until the vegetables are tender, about 20 minutes.

Using a handheld immersion blender, or in a blender in batches (be careful...it's hot), puree the soup. Add the mascarpone, and parmesan and blend again to combine.

When you serve it, top with scallions....and serve with some toasty bread.  You will love this...unless you are Bobby D. and hate artichokes (what a shame)!

Yum...it's so good, AND I have leftovers for lunch!  Enjoy!