Appetizers : 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.