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Spicy Sriracha-Potato-Leek Soup

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  • Prep 20 min
  • Total 50 min
  • Servings 4
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Spicy Sriracha sauce adds appealing color and plenty of heat to this creamy, savory soup.
By Sarah Caron
Created Oct 20, 2011
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    This makes a spicy soup. For a flavorful but less spicy version, reduce the Sriracha sauce to 2 tablespoons.
  • tip 2
    Garnish with something green, such as chopped green onions or parsley.

Nutrition

Nutrition Facts are not available for this recipe
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