Leek, Potato, And Tarragon Soup

By á-174942

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

Details

Servings 4

Preparation

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.