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Leek, Potato, And Tarragon Soup


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  • 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


Servings 4


Step 1

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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