2 Tbs olive oil
2 leeks, white and pale green parts only, washed and chopped
2 cloves of garlic, chopped
1 potato, peeled and chopped
2 6oz jars marinated artichoke hearts, rinsed
2 C chicken stock
1/2 t salt
1/3 C mascarpone cheese, plus some for topping
watercress for topping (optional)
Heat the oil in a large pot over medium heat. Add the leeks and garlic; stir. Add chopped potato, and cook for 5 minutes. Add artichokes, chicken stock and salt and cook until the veggies are tender, about 20 minutes.
Remove from heat and allow to cool for a bit before blending (very important!). In batches, puree the soup in a blender, adding the mascarpone cheese a little at a time. Serve soup in bowls. Top soup with a little mascarpone cheese and watercress.