• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Leek and Potato Soup (Tabasco)

  • Recipe Submitted by on

Category: Soups, Vegetables

 Ingredients List

  • 1/4 c Butter or margarine
  • 2 lg Leeks; chopped
  • 4 Potatoes; peeled and diced
  • 4 c Chicken broth
  • 1 tb TABASCO; (R) Jalapeno Sauce
  • 1/4 ts Salt
  • Sour cream or yogurt
  • Snipped chives; for garnish


In 3-quart saucepan over medium heat, melt butter or margarine; add leeks.
Cook about 5 minutes until tender-crisp. Add potatoes; cook 5 minutes
longer, stirring constantly. Add chicken broth, TABASCO(R) Jalapeno Sauce
and salt; over high heat, heat to boiling. Reduce heat to low; cover and
simmer 15 minutes or until potatoes are tender.

In food processor or blender, puree soup in batches. To serve, garnish each
serving with dollop of sour cream or yogurt and top with chives.

Makes 6 servings.

TABASCO(R) of McIlhenny Co., Avery Island, LA 70513

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