Spicy Sriracha-Potato-Leek Soup

Blogger Sarah W. Caron from Sarah's Cucina Bella shares a recipe for Spicy Sriracha-Potato-Leek Soup. A little sweet, a lot spicy and so creamy…this soup is a palate pleaser.

Save and Share

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

077fc224-95d9-479d-a0bd-f803fc4470a9

Prep Time 20 min
Total Time 50 min
Servings 4

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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.