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Potato: Potato, Artichoke & Leek Soup

Source of Recipe

SOAR Recipe archive


List of Ingredients

2 tablespoons butter
1/2 cup chopped onion
1 1/2 cups cleaned chopped leeks - white and light green parts only
1 teaspoon minced garlic
1 quart chicken broth
1 13 ounce can artichoke hearts, well rinsed drained and quartered
2 1/2 pounds peeled and cubed baking potatoes
2 small spri thyme
1 1/2 cups milk
3/4 teaspoon Tabasco sauce
salt and fresh ground pepper to taste
chopped fresh parsley


Recipe

In a medium saucepan, melt the butter and saute the onion and leeks, covered, for about 10 minutes, or until tender. Uncover and cook until the leeks are very soft, about 5 minutes, adding the garlic for the last minute. Add the broth, artichokes, Potatoes and thyme; simmer for 15 minutes, or until the Potatoes are tender. Add the milk and Tabasco sauce; simmer for 5 minutes longer. Remove from heat and discard the thyme. In a food processor or blender, puree the soup until very smooth. Add salt and pepper to taste. Serve hot or cold, garnished with parsley.