Leek and Potato Soup (Tabasco)
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INGREDIENTS
- 4 Potatoes; peeled and diced
- 2 lg Leeks; chopped
- 1/4 ts Salt
- 1 tb TABASCO; (R) Jalapeno Sauce
- Sour cream or yogurt
- 4 c Chicken broth
- 1/4 c Butter or margarine
- Snipped chives; for garnish
INSTRUCTIONS
In 3-quart saucepan over medium heat, melt butter or margarine; add leeks. Cook about 5 minutes until tender-crisp. Add potatoes; cook 5 minutes longer, stirring constantly. Add chicken broth, TABASCO(R) Jalapeno Sauce and salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until potatoes are tender. In 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. TABASCO(R) of McIlhenny Co., Avery Island, LA 70513 >Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman Recipe by: http://www.tabasco.com/ Posted to MC-Recipe Digest by KitPATh
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (189g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 175 | ||
| Calories from Fat: 162 (93%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 18g | 24 % | |
| Saturated Fat 6.6g | 33 % | |
| Monounsaturated Fat 6.7g | ||
| Polyunsanturated Fat 3.5g | ||
| Cholesterol 23mg | 7 % | |
| Sodium 637.4mg | 22 % | |
| Potassium 94.8mg | 2 % | |
| Total Carbohydrate 1.8g | 1 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 1.7g | ||
| Protein 2.3g | 3 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 175
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