Leek, Potato, and Tarragon Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A hearty soup that's a snap to prepare. Ingredients:
3 tablespoons butter |
2 leeks (white and pale green parts only), sliced (about 2 cups) |
1 small onion, chopped |
4 garlic cloves, sliced |
2 tablespoons water |
1/2 pound red-skinned potatoes, unpeeled, cut into 1/2-inch 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:
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.
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