Creamy Artichoke Soup

2 tablespoons extra-virgin olive oil

2 leeks, white part only, washed well and chopped

2 clove garlic, minced

1 small potato, peeled and chopped

1 package (8 ounces) frozen artichoke hearts, thawed

3 cups chicken or vegetable stock

½ teaspoon salt

¼ teaspoon freshly ground black pepper

½ teaspoon crushed red pepper flakes

2 tablespoons plus ⅓ cup mascarpone cheese

2 tablespoons chopped chives, for garnish

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

Using a handheld immersion blender, or in a blender in batches, purée the soup. Add the 2 tablespoons mascarpone and blend again to combine.

In a small bowl, stir the remaining ⅓ cup mascarpone to soften.

Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.

Serves four.

Adapted from Giada De Laurentiis, foodnetwork.com