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Potato, Artichoke and Leek Soup Recipe

Serves 8

"Elegant" describes this simple creamy soup of leeks, Potatoes, artichoke hearts, sparked with Tabasco pepper sauce.

It is superb served in hollowed-out boule bread.


  • 2 tbsp butter or margarine
  • 1/2 cup chopped onion
  • 1 1/2 cup cleaned and chopped leeks, white and light green parts only
  • 1 tsp minced garlic
  • 1 qt chicken broth
  • 13 3/4 oz can artichoke hearts, rinsed, drained and quartered
  • 2 1/2 cup peeled and cubed baking, potatoes
  • 2 small sprigs thyme
  • 1 1/2 cup milk
  • 3/4 tsp Tabasco pepper sauce
  • Salt to taste
  • Fresh ground black pepper
  • Chopped fresh parsley


1. In a medium saucepan, melt the butter and saute the onion and leeks, covered, for about 10 minutes, or until tender.
2. Uncover and cook until the leeks are very soft, about5 minutes, adding the garlic for the last minute.
3. Add the broth, artichokes, Potatoes and thyme; simmer for 15 minutes, or until the Potatoes are tender.
4. Add the milk and Tabasco sauce; simmer for 5 minutes longer.
5. Remove from heat and discard the thyme.
6. In a food processor or blender, puree the soup until very smooth.
7. Add salt and pepper to taste.
8. Serve hot or cold, garnished with parsley.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Vegetable / Potato
Vegetable / Leek
Course:First Course

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