Potato, Artichoke and Leek Soup (Tabasco)

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2 tb Butter or margarine
2 sm Thyme; sprigs
1/2 c Onions; chopped
1 qt Chicken broth
1 1/2 c milk
1 1/2 c Leeks; * see note
1 ts Garlic; minced
13 3/4 oz artichoke hearts, canned
Salt and black pepper; to taste
2 1/2 c baking potatoes; Peeled and cubed
3/4 ts TABASCO pepper sauce
Chopped fresh parsley

Original recipe makes 8



PREP NOTE: 1 1/2 cups cleaned and chopped leeks, white and light green parts only In medium saucepan, melt butter and saute onion and leeks, covered, about 10 minutes, or until tender. Uncover and cook until leeks are very soft, about 5 minutes, adding garlic at last minute. Add broth, artichokes, potatoes and thyme, and simmer 15 minutes, or until potatoes are tender. Add milk and TABASCO sauce, and simmer 5 minutes longer. Remove from heat and discard thyme. In food processor or blender, pur?e soup until very smooth. Serve hot or cold, garnished with parsley. Makes 8 to 10 servings. >Recipe from THE TABASCO COOKBOOK ? 1993 by Paul McIlhenny with Barbara Hunter (Clarkson Potter/Publishers) TABASCO(R) of McIlhenny Co., Avery Island, LA 70513 >Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman Recipe by: http://www.tabasco.com/ Posted to MC-Recipe Digest by KitPATh on Mar 23, 1998

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