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

This recipe yields 6 servings.

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