Creamy Artichoke Soup

2 T. Extra-virgin olive oil
2 leeks (white part only), chopped
1 clove garlic
1 small potato, peeled & cubed
8oz. can artichoke hearts
2 C. chicken broth
1/2 tsp. salt
1/4 tsp. black pepper
2 T. + 1/3 C. marscapone cheese
Chopped chives, for garnish

Add leeks and garlic to oil. Add potato and cook for 5 minutes, stirring often.
Add artichokes, broth, salt and pepper, and cook until everything is tender, 20 minutes or so.

Remove ingredients from skillet, and place in blender or food processor.
Puree the soup.
Add 2 T. of cheese at a time until incorporated.

Ladle soup into bowls, top with additional cheese and chives.

{LDM}