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Potato, Artichoke and Leek Soup

 

51

Yield

8

servings

Prep

15

min

Cook

35

min

Ready

50

min

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 10237% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 104mg 4%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 7g
Vitamin A 10% Vitamin C 11%
Calcium 8% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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