Potato, Artichoke and Leek Soup
I made this today, from the Tabasco website. Very tasty.
2 tablespoons butter or margarine
1/2 cup chopped onion
1 1/2 cups cleaned and chopped leeks, white and light green parts only
1 teaspoon minced garlic
1 quart chicken broth
1 13 3/4-ounce can artichoke hearts, well rinsed and drained, quartered
2 1/2 cups peeled and cubed baking potatoes
2 small thyme sprigs
1 1/2 cups milk
3/4 teaspoon TABASCO brand Pepper Sauce
Salt and freshly ground black pepper to taste
Chopped fresh parsley
In medium saucepan, melt butter and sauté 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® Sauce, and simmer 5 minutes longer. Remove from heat and discard thyme.
In food processor or blender, purée soup until very smooth. Serve hot or cold, garnished with parsley.
Makes 8 to 10 servings.
For a lower fat version, saute the leeks and onions in chicken stock instead of butter, and I used low fat carnation canned milk instead of regular milk.
