Spicy Sriracha-Potato-Leek Soup
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By
Sarah Caron
Created Oct 20, 2011
Spicy Sriracha sauce adds appealing color and plenty of heat to this creamy, savory soup.
Spicy Sriracha-Potato-Leek Soup
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- Prep Time 20 min
- Total 50 min
- Servings 4
- Ingredients 6
Ingredients
- 2 tablespoons butter
- 1 bunch leeks, trimmed, soaked to remove embedded dirt and chopped
- 1 lb Yukon gold potatoes, finely chopped
- 1 carton (32 oz) Progresso™ chicken broth (4 cups)
- Salt
- 1/4 cup Sriracha sauce
Make With
Progresso Broth
Instructions
-
Step1In 4-quart Dutch oven, melt butter over medium heat. Add leeks; cook 10 minutes, stirring occasionally.
-
Step2Stir in potatoes and broth. Cover; cook 20 minutes, stirring once or twice.
-
Step3Remove from heat; uncover. Using immersion blender, puree soup. Stir in Sriracha sauce and salt to taste. Serve immediately.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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