Recipe - Leek And Potato Soup (Tabasco)

One fourth cup Butter or margarine
2 lg Leeks; chopped
4 Potatoes; peeled and minced
4 cup Chicken broth
1 tablespoon TABASCO; (R) Jalapeno Sauce
One fourth teaspoon Salt
Sour cream or yogurt
Snipped chives; for garnish

In 3quart saucepan over medium heat, melt butter or margarine; add leeks.
Cook about 5 minutes until tendercrisp. 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

KitpathBuster 1998Mar Submitted to McRecipe by Pat Hanneman

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

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 20,
1998