Leek and Potato Soup (Tabasco)

Title:
Leek and Potato Soup (Tabasco)

Yield:
6 Servings

Categories:
Tabasco,
Vegetables,
Soups




Ingredients:





   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


 


 >Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman


 


 Recipe by: http://www.tabasco.com/


 


 Posted to MC-Recipe Digest by KitPATh 
on Mar 20,


 1998