Potato, Leek, and Artichoke Soup

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* Exported from MasterCook *

 

Potato, Leek, and Artichoke Soup - Modified

 

Recipe By :The Garlic for Life Cookbook - Linda Ferrari

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons margarine

6 cups vegetable broth

1 10 oz package frozen artichoke hearts -- chopped

1 large yellow onion -- chopped

2 leeks -- white part only, thinly sliced

1/2 cup thinly sliced celery

6 cloves garlic -- minced

3 large white potatoes -- unpeeled, diced

1 cup plain mashed potatoes

salt to taste

1/2 teaspoon white pepper

vegetable seasoning (such as Veg-it) to

taste

2 tablespoons brandy

 

Melt margarine with 3 tablespoons of the broth in a large stockpot. Add

artichokes, onion, leeks, celery, and garlic. Saute until onions and leeks are

soft. Add potatoes and remaining broth and cook until potatoes are done. Stir

in mashed potatoes. Add salt and pepper. Add vegetable seasoning to taste.

Warm slowly and add brandy, blending well. Cook slowly for 15 more minutes.

If you like a thicker soup, you can thicken this soup(or any pureed soup) with a

little arrowroot or cornstarch and water mixed. You can puree this soup in a

blrnder or food processor or leave it chunky, according to your preference.

 

 

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Per serving: 286 Calories (kcal); 6g Total Fat; (17% calories from fat); 9g

Protein; 48g Carbohydrate; 2mg Cholesterol; 1682mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0