Leek, Artichoke and Potato Soup

INGREDIENTS

2 Tablespoons extra virgin olive oil, optional
180 g (2 ) small leeks, washed well, sliced
4 small garlic cloves, peeled
960 ml (4 cups) vegetable stock
590 g (3½ cup) artichoke hearts, drained, rinsed
230 g (1 ) medium russet potatoes, washed, quartered
10 g (¼ cup) fresh thyme leaves, stemmed
4 Tablespoons kale pesto, optional

DIRECTIONS

1. Heat a large saucepot over medium heat. Add the oil and heat, then add leeks and garlic; sauté for 5 minutes or until leeks are softened and translucent. Add broth, artichokes, potatoes, and thyme leaves. Cover and bring to a boil. Reduce the heat and simmer over medium-low heat for 30 minutes.
2. Remove from heat and allow to cool for 15 minutes. Carefully pour mixture into the Vitamix container and secure the lid.
3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds.
4. Divide into bowls and garnish with a dollop of Kale Pesto if desired. Serve immediately.