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Spicy Sriracha-Potato-Leek Soup

  • Prep 20 min
  • Total 50 min
  • Servings 4

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

Sarah Caron Sarah Caron
October 20, 2011

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

Steps

Hide Images
  • 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.

Nutrition Information

No nutrition information available for this recipe

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