Spicy Sriracha-Potato-Leek Soup

 

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

• 1 In 4-quart Dutch oven, melt butter over medium heat. Add leeks; cook 10 minutes, stirring occasionally.
• 2 Stir in potatoes and broth. Cover; cook 20 minutes, stirring once or twice.
• 3 Remove from heat; uncover. Using immersion blender, puree soup. Stir in Sriracha sauce and salt to taste. Serve immediately.