Spicy Sriracha-Potato-Leek Soup

Spicy Sriracha sauce adds appealing color and plenty of heat to this creamy, savory soup.

  • Prep Time 20 min
  • Total Time 50 min
  • Servings 4


tablespoons butter
bunch leeks, trimmed, soaked to remove embedded dirt and chopped
lb Yukon gold potatoes, finely chopped
carton (32 oz) Progresso™ chicken broth (4 cups)
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.