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 min
  • Total Time 50 min
  • Servings 4

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.

Expert Tips

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.