Leek And Potato Soup

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter or margarine
2 cups	292g / 10oz	Leeks - chopped (large)
4		All-purpose potatoes - peeled, diced
4 cups	948ml	Chicken broth
1 tablespoon	15ml	Tabasco green pepper sauce
1/4 teaspoon	1.3ml	Salt
		Sour cream or yogurt
		Snipped chives - for garnish

Recipe Instructions

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 green pepper 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.

This recipe yields 6 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.