Leek and Potato Soup

1/4 cup butter or margarine
2 large leeks, washed well and chopped
4 all-purpose potatoes, peeled and diced
4 cups chicken broth
1 tablespoon Tabasco Green jalepeno pepper sauce
1/4 teaspoon salt
sour cream or yogurt
snipped chives for garnish

Melt butter in a 3 quart saucepan over medium heat; add leeks and cook 5 minutes or until tender crisp. Add potatoes; cook 5 minutes longer, stirring constantly. Add chicken broth, Tabasco Green jalepeno pepper sauce, and salt over high heat; heat to boiling. Reduce heat to low, cover and simmer 15 minutes or until potatoes are tender.

In a food processor or blender, puree soup in batches. To serve, garnish each serving with dollop of sour cream or yogurt and top with chives.