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Potato, Artichoke & Leek Soup

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Recipe

 

Yield

8 servings

Prep

15 min

Cook

35 min

Ready

50 min
Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 tablespoons butter
or margarine
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½ cup onions
chopped
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1 ½ cups leeks
cleaned, chopped
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1 teaspoon garlic
minced
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1 quart chicken broth
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13 ¾ ounces artichoke hearts
well rinsed, drained, quartered
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2 ½ cups potatoes
peeled, cubed
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2 small thyme sprigs
*
1 ½ cups milk
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¾ teaspoon red hot pepper sauce
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1 x salt
to taste
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1 x black pepper
ground, to taste
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1 x parsley leaves
fresh, chopped, to taste
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Ingredients

Amount Measure Ingredient Features
3E+1 ml butter
or margarine
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118 ml onions
chopped
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355 ml leeks
cleaned, chopped
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5 ml garlic
minced
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0.9 l chicken broth
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397.4 ml/g artichoke hearts
well rinsed, drained, quartered
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591 ml potatoes
peeled, cubed
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2 small thyme sprigs
*
355 ml milk
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3.8 ml red hot pepper sauce
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1 x salt
to taste
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1 x black pepper
ground, to taste
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1 x parsley leaves
fresh, chopped, to taste
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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 Arrow up button

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Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 10237% 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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