Potato, Artichoke and Leek Soup

50 minutes Prep: 15 minutes Cook: 35 minutes

102 calories per serving view nutrition facts

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2	tablespoons	butter	or margarine
1/2	cup	onion	chopped
1 1/2	cups	leeks	cleaned, chopped
1	teaspoon	garlic	minced
1	quart	chicken broth
13 3/4	ounces	artichoke hearts	well rinsed, drained, quartered
2 1/2	cups	potatoes	peeled, cubed
2	small	thyme sprigs
1 1/2	cups	milk
3/4	teaspoon	red hot pepper sauce (eg. Tabasco)
1	x	salt	to taste
1	x	black pepper	ground, to taste
1	x	parsley leaves	fresh, chopped, to taste

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, puree the soup until very smooth.

Add salt and pepper to taste.

Serve hot or cold, garnished with parsley.

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Serving Size 118g

Amount per Serving

Calories 102 37% of calories from fat