Leek, Potato, And Tarragon Soup

Leek, Potato, And Tarragon Soup
Leek, Potato, And Tarragon Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3

    tablespoons butter

  • 2

    leeks, white and pale green parts only sliced

  • 1

    small onion chopped

  • 4

    garlic cloves sliced

  • 2

    tablespoons water

  • 1/2

    pound red-skinned potatoes unpeeled, and cut into 1/2" pieces

  • 4

    cups low-salt chicken broth or vegetable broth

  • 2

    teaspoons chopped fresh tarragon

  • 1/2

    cup whipping cream

  • 1/2

    cup plain whole yogurt

Directions

Melt butter in heavy large pot over medium heat. Add leeks, onion, garlic, and 2 tablespoons water. Cook until leeks are just golden, about 10 minutes. Add potatoes and broth; bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Mix in tarragon. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before continuing.) Stir in cream and yogurt. Season soup to taste with salt and pepper. This recipe yields 4 to 6 servings.

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