Potato, Artichoke & Leek Soup
Yield
8 servingsPrep
15 minCook
35 minReady
50 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| ½ | cup |
onions
chopped |
|
| 1 ½ | cups |
leeks
cleaned, chopped |
|
| 1 | teaspoon |
garlic
minced |
|
| 1 | quart |
chicken broth
|
*
|
| 13 ¾ | ounces |
artichoke hearts
well rinsed, drained, quartered |
|
| 2 ½ | cups |
potatoes
peeled, cubed |
|
| 2 | small |
thyme sprigs
|
* |
| 1 ½ | cups |
milk
|
|
| ¾ | teaspoon |
red hot pepper sauce
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
ground, to taste |
*
|
| 1 | x |
parsley leaves
fresh, chopped, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 118 | ml |
onions
chopped |
|
| 355 | ml |
leeks
cleaned, chopped |
|
| 5 | ml |
garlic
minced |
|
| 0.9 | l |
chicken broth
|
*
|
| 397.4 | ml/g |
artichoke hearts
well rinsed, drained, quartered |
|
| 591 | ml |
potatoes
peeled, cubed |
|
| 2 | small |
thyme sprigs
|
* |
| 355 | ml |
milk
|
|
| 3.8 | ml |
red hot pepper sauce
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
ground, to taste |
*
|
| 1 | x |
parsley leaves
fresh, chopped, to taste |
*
|
Directions
In a medium saucepan, melt the butter and sauté 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, purée the soup until very smooth.
Add salt and pepper to taste.
Serve hot or cold, garnished with parsley.
