Sweet-spicy sriracha turns plain potato leek soup into something extra special!
Last summer, my mom returned from visiting family with a giant bottle of a hot sauce that she said was the best she’s ever had. Turns out, it’s the same hot sauce I’ve been using for years and years: sriracha. I can’t get enough of it!
When I want a delicious solo dinner, I often cook up a batch of jasmine rice and mix it with veggies, a poached egg or two and a big squirt of sriracha. Delish! I love the intersection of cool and creamy with tongue-tickling spiciness.
I’ve always added sriracha to my favorite potato leek soup, but it’s usually been a small dollop—just to give it another dimension. But lately I started thinking, why not take that creamy, smooth, slightly sweet soup and give it a HUGE infusion of sriracha? Would it be a flavor explosion or a hot mess? Well, I’ll tell ya. It was Ah-Maaay-Zing!
Potato leek soup recipes sometimes include long lists of ingredients, but not so with mine. There’s so much flavor that can be derived from the simple base ingredients of potatoes, leeks, chicken stock or broth and salt and pepper. You don’t need to complicate it with more. Unless, of course, that “more” is sriracha. It’ll make plain potato leek soup knock-your-socks-off spicy, so it’s a great cold-weather meal!