When I was registering for my wedding, I went crazy for Le Creuset pots and pans, but for some reason I never ended up receiving a Le Creuset Signature Marseille Round Wide French Oven {amazing for slow cooking, simmering soups and stews, and roasting meats}, so when I saw that Marshalls had that exact one for $149.99 compared to it’s original price of $285.00, I had to have it! {Check out marshallsonline.com for designer hosting essentials at unbelievable prices… I can’t even start listing all the other steals I found or it would take over this whole post!} But on to my first Le Creuset creation with this fabulous French Oven… since my Sweet Potato and Carrot Soup was such a hit with my readers, I was excited to try out a new soup recipe… so read on for one that’s filling, incredibly tasty, and the perfect warm winter meal all in one!

Le Creuset Artichoke Sweet Potato Soup {Inspired by the Artichoke Soup with Roasted Garlic Cream recipe on the Le Creuset website with many alterations because my husband hates Garlic – I know, weird!}

Le Creuset Artichoke Sweet Potato Soup Recipe Ingredients*:

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 large or 2 small leeks, trimmed, white and  tender green chopped
• 1 celery stalk with leaves, cut into thin slices
• 1 small sweet potato, peeled and chopped into small pieces
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground nutmeg
• 2 (12 1/2-ounce) cans artichoke hearts in brine, drained well
• 4 cups low-sodium vegetable stock
• 2 teaspoons fresh lemon juice
• Salt and freshly ground pepper to taste
• 1/2 cup heavy cream
• 3 tablespoon chopped chives for garnish

*To be created in the 3 1/4 qt. soup pot; serves 4 large bowls or 10 appetizer bowls as featured in my picture above.

Directions:

To make the soup, add a tablespoon of olive oil and butter to the soup pot and place over medium heat. Add the leeks and celery. Cook about 4 minutes then add the potato. Cook for 4 additional minutes, stirring often. Regulate the heat so the vegetables soften but don’t brown.

Add cayenne and nutmeg; stir. Coarsely chop the artichokes and add to the pot along with the vegetable stock. Reduce the heat to maintain a simmer and cook 15 to 20 minutes or until the vegetables are tender.

Time to get out your blender or as I did, my Vitamix. Be VERY CAREFUL transferring the soup to your blender – if it splatters, it is HOT!! Puree for a minute or so, until fully blended. Then transfer back to your Le Creuset.

Add lemon juice and salt and pepper as needed. Stir the cream into the soup and taste test.

Serve the soup hot, either in pretty soup bowls or mini appetizer bowls as the perfect starter {Shop some of my faves below!}. Sprinkle with fresh chives prior to handing out, then enjoy.

Shop Soup Bowls: