Step 1

Sauté the onion in olive oil, over medium-high heat in a medium pot, stirring for 2-3 minutes. Add garlic and lower heat to medium. Cook garlic until fragrant, 2-3 more minutes. Add celery, sauté 1 minute. Add potatoes, artichoke hearts, broth, salt and sage (or thyme). Bring to a boil, cover, lower heat and simmer until potatoes are very tender, about 15 minutes.

Step 2

Blend in 2 batches, for a full minute each, making sure those silky fibers get all blended up. I will often give the soup a taste right from the blender to see if it is still fibrous. If so, keep blending, they will go away, I promise!!!

Step 3

Place back in the pot over very low heat. Add a little squeeze of lemon, and swirl in sour cream if using.

Step 4

Taste, and adjust salt. Season with pepper.

Step 5

Serve in bowls with a sprig of thyme a swirl of sour cream ( see note) and a drizzle of truffle oil to elevate. A light sprinkling of black salt adds a nice contrast, croutons, toasted pinenuts, vegan cheesy sprinkle.