Leek and Potato Soup

4.3 stars based on 3 votes.
3 ratings
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  • 1/4 cup butter or margarine
  • 2 large leeks, washed well and chopped
  • 4 all-purpose potatoes, peeled and diced
  • 4 cups chicken broth
  • 1 tablespoon TABASCO® brand Green Jalapeño Pepper Sauce
  • 1/4 teaspoon salt
  • Sour cream or yogurt
  • Snipped chives for garnish


Melt butter in a 3-quart saucepan over medium heat; add leeks and cook 5 minutes or until tender-crisp. Add potatoes; cook 5 minutes longer, stirring constantly. Add chicken broth, TABASCO® Green Sauce, and salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until potatoes are tender.

In a 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.

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  • Name: Jen Beyt Coffin
    Date: December 6th, 2011
    Great, simple recipe. I have used this recipe many times, and my family always loves it.