Potato, Artichoke And Leek Soup

---------- Recipe via Meal-Master (tm) v8.02

Title: POTATO, ARTICHOKE AND LEEK SOUP
Categories: Soups, Vegetables
Yield: 8 servings

2 tb Butter Or Margarine
1/2 c Chopped Onion
1 1/2 c Cleaned And Chopped leeks,
- White And Light Green
- Parts Only
1 ts Minced Garlic
1 qt Chicken Broth
13 3/4 oz Can Artichoke Hearts, Well
- Rinse, Drained & Quartered
2 1/2 c Peeled And Cubed Baking
- potatoes
2 sm Sprigs Thyme
1 1/2 c Milk
3/4 ts Tabasco Pepper Sauce
Salt To Taste
Fresh Ground Black Pepper
Chopped Fresh Parsley

"Elegant" describes this simple creamy soup of leeks, Potatoes, artichoke
hearts,sparked with Tabasco pepper sauce. It is superb served in
hollowed-out boule bread.
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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, about5 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.

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