Instructions: Melt butter in large saucepan over low heat. Add leeks. Cook, covered, 20 minutes or until leeks are lightly colored and tender.

Add chicken broth, spinach, peas and potato; bring to a boil.

Reduce heat. Simmer, partially covered, 20 minutes or until peas are tender.

Add mint and green pepper sauce; simmer five minutes.

In several batches, puree soup in food processor fitted with steel blade.

Process until smooth. Return soup to saucepan; add heavy cream. Continue to cook over medium heat until mixture is heated through. Season to taste with salt.

Garnish with mint sprigs, if desired.

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