Ingredients Weight Measure
Butter or margarine 1/2 cup
Leeks, large, chopped 4 ea.
All-purpose potatoes, peeled and diced 8 ea.
Chicken broth 2 qts.
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.
Salt 1/2 tsp.
Sour cream or yogurt as needed
Snipped chives as needed


  1. Melt butter in a 3-qt. saucepan over medium heat; add leeks. Cook about 5 minutes until tender-crisp. Add potatoes; cook 5 minutes, stirring constantly.
  2. Add chicken broth, TABASCO® Green Jalapeño Pepper Sauce and salt. Bring to a boil over high heat. Reduce heat to low; cover and simmer 15 minutes or until potatoes are tender.
  3. With a food processor or blender, puree soup in batches. To serve, divide into bowls, garnish with a dollop of sour cream or yogurt and top with chives.

Yield: 12 servings