---------- Recipe via Meal-Master (tm) v8.02
  
       Title: POTATO, ARTICHOKE AND LEEK SOUP
  Categories: Soups, Vegetables
       Yield: 8 servings
  
       2 tb Butter Or Margarine
     1/2 c  Chopped Onion
   1 1/2 c  Cleaned And Chopped leeks,
            - White And Light Green
            - Parts Only
       1 ts Minced Garlic
       1 qt Chicken Broth
  13 3/4 oz Can Artichoke Hearts, Well
            - Rinse, Drained & Quartered
   2 1/2 c  Peeled And Cubed Baking
            - potatoes
       2 sm Sprigs Thyme
   1 1/2 c  Milk
     3/4 ts Tabasco Pepper Sauce
            Salt To Taste
            Fresh Ground Black Pepper
            Chopped Fresh Parsley
  
   “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.
   ~-------------------------------------------------------------------------
   In a medium saucepan, melt the butter and saute the onion and leeks,
   covered, for about 10 minutes, or until tender.  Uncover and cook until the
   leeks are very soft, about5 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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