Melt butter in large saucepan over low heat. Add leeks. Cook, covered, 20 minutes or until leeks are lightly colored and tender. Add chicken broth, spinach, peas and potato; bring to a boil. Reduce heat. Simmer, partially covered, 20 minutes or until peas are tender. Add mint and TABASCO® Green Sauce; simmer 5 minutes.
In several batches, purée soup in food processor fitted with steel blade. Process until smooth. Return soup to saucepan; add heavy cream. Continue to cook over medium heat until mixture is heated through. Season to taste with salt.
Garnish with mint sprigs, if desired.
Makes 10 servings.