| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
*tabasco, Soup, Vegetables |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter or margarine |
| 2 |
|
Leeks, chopped |
| 4 |
|
Potatoes, peeled and diced |
| 4 |
c |
Chicken broth |
| 1 |
T |
TABASCO, R Jalapeno Sauce |
| 1/4 |
t |
Salt |
|
|
Sour cream or yogurt |
|
|
Snipped chives, for garnish |
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(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
>Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman Recipe
by: http://www.tabasco.com/ Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on Mar 20, 1998
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