In a large saute pan, saute leeks, onions and asparagus in butter. Saute until transparent (about 5-7 mins). Add potatoes and salt and pepper. Cover with water. Cook over medium fire for 30 mins. Let cool off for 40 mins. Blend, then strain. Add half and half and tabasco. Serve chilled.
Bake 12 mins per batch at 350 degrees. Cool for 20 mins.
1 cup creamy peanut butter
3/4 cup sugar
1 large egg
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate morsels
Preheat oven to 350 degress. Stir together first 5 ingredients in medium bowl until well blended. Stir in chocolate morsels. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets. Bake at 350 degrees for 12-14 mins. or until puffed and lightly browned. Cool on baking sheets on a wire rack for 5 mins. Remove to wire rack and let cool for 15 mins.
*Be careful removing cookies from oven because they have a tendency to slide*