American : Potato, Artichoke and Leek Soup

• 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 Original TABASCO® brand Pepper 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 with permission from Clarkson Potter/Publishers.