French : 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® brand Green Jalapeño 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 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.

Makes 6 servings.