Potato, Artichoke And Leek Soup

Recipe Ingredients

2 tablespoons	30ml	Butter or margarine
1/2 cup	31g / 1.1oz	Chopped onion
1 1/2 cups	219g / 7.7oz	Cleaned and chopped leeks, white and
		Light green parts only
1 teaspoon	5ml	Minced garlic
1		Chicken broth
1		Artichoke hearts - (13 3/4 oz) - well rinsed,
		Drained, and quartered
2 1/2 cups	592ml	Peeled and cubed baking potatoes
2 cups	32g / 1.1oz	Thyme sprigs (small)
1 1/2 cups	355ml	Milk
3/4 teaspoon	3.8ml	Tabasco pepper sauce
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chopped fresh parsley

Recipe Instructions

In medium saucepan, melt butter and saute onion and leeks, covered, about 10 minutes, or until tender. Uncover and cook until leeks are very soft, about 5 minutes, adding garlic at last minute. Add broth, artichokes, potatoes and thyme, and simmer 15 minutes, or until potatoes are tender. Add milk and Tabasco pepper sauce, and simmer 5 minutes longer. Remove from heat and discard thyme.

In food processor or blender, puree soup until very smooth. Serve hot or cold, garnished with parsley.

This recipe yields 8 to 10 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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