Potato, Artichoke and Leek Soup

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  • 2 tablespoons butter or margarine
  • 1/2 cup chopped onion
  • 1 1/2 cups cleaned and chopped leeks, white and light green parts only
  • 1 teaspoon minced garlic
  • 1 quart chicken broth
  • 1 (13 3/4-ounce) can artichoke hearts, rinsed, drained, and quartered
  • 2 1/2 cups peeled and cubed baking potatoes
  • 2 small thyme sprigs
  • 1 1/2 cups milk
  • 3/4 teaspoon TABASCO® brand Original Red Sauce
  • Salt and freshly ground black pepper to taste
  • Chopped fresh parsley


Melt butter in a medium saucepan; add onion and leeks and cook, 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 a food processor or blender, purée soup until very smooth. Serve hot or cold, garnished with parsley.

Makes 8 to 10 servings.

From THE TABASCO® COOKBOOK ©1993 by Paul McIlhenny with Barbara Hunter. Used by permission of Clarkson Potter Publishers.

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  • Name: Takara
    Date: March 9th, 2013
    I am so happy to find this site and recipe! I have been making this soup for close to 18 years ever since finding it in a Tabasco cookbook. I was going to make it today but could not find my recipe, so glad to find it here along with many other Tabasco receipts (a staple in our house)