Spicy Sriracha-Potato-Leek Soup

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.

Prep Time

20

Minutes

Total Time

50

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
This makes a spicy soup. For a flavorful but less spicy version, reduce the Sriracha sauce to 2 tablespoons.
Garnish with something green, such as chopped green onions or parsley.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.