In the Cucina with La Gazzetta: Artichoke and Potato Soup

Rate this item
(0 votes)

In this month’s column we are sharing the cuisine and recipes of Italy and Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers. Food and cooking are important aspects of our cultural identity and sharing recipes is one way for us to connect to our roots and to one another! We invite you to share your family recipes and the stories behind them with us! For our February issue, we would love to hear what you think is the most romantic Italian or Italian American dish to serve your Valentine! Please email your recipes to This email address is being protected from spambots. You need JavaScript enabled to view it. by January 10. We also love photographs, so please feel free to share a photograph of your family making or enjoying the recipe; or of a beloved family member who is or was the “cook” in your family! 

dalla cucina di Roslyn Torella

January can be a cold and dreary month and I find myself still longing for a warm bowl of soup with some crusty bread. There are so many good soup recipes out there and I have shared one in an earlier column, of course the most popular are pasta fagioli, minestrone, and wedding soup. However, I wanted to share something a little different and pay homage to the fact that Italy is the world’s largest producer of artichokes! What better way to chase away the winter blues with a hearty bowl of Artichoke and Potato Soup. This recipe serves 4. 

Buon appetito!


2 T. Extra-virgin olive oil

2 Leeks (white part chopped)

1 Clove minced garlic

1 Small potato, peeled and chopped

1 (8-9 oz.) Package frozen artichoke hearts, thawed

2 C. Chicken stock

½ tsp. Salt

¼ tsp. Freshly ground black pepper

2 T. plus 1/3 C. Mascarpone cheese

2 T. Chopped chives for garnish

Pinch of red pepper flakes


Heat the olive oil in a heavy, large pot over medium heat. Add the leeks and garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, red pepper flakes, salt, and pepper and cook until the vegetables are tender, about 20 minutes. Using a handheld immersion blender, or in a blender in batches, puree the soup. 

Add the 2 T. mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 C. mascarpone to soften. Ladle the soup into serving bowls. Add a spoonful of the softened mascarpone cheese on the top of each bow and sprinkle the chives on the mascarpone.