Instructions: In medium saucepan, melt butter and saute onion and leeks, 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 pepper sauce, and simmer 5 minutes longer. Remove from heat and discard thyme.

In food processor or blender, puree soup until very smooth. Serve hot or cold, garnished with parsley.

This recipe yields 8 to 10 servings.

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