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
Preparation
In 4-quart Dutch oven, melt butter over medium heat. Add leeks; cook 10 minutes, stirring occasionally.
Stir in potatoes and broth. Cover; cook 20 minutes, stirring once or twice.
Remove from heat; uncover. Using immersion blender, puree soup. Stir in Sriracha sauce and salt to taste. Serve immediately.
