By lauralie41 on September 22, 2008
Photo by Mikekey
Photo by Mikekey
"Recipe found on Epicurious.com - Bon Appetit/April 2003 edition. A very nice soup to make for the chilly months ahead."
Serving Size: 1 (294 g)
Servings Per Recipe: 4
"Great recipe. Quick and tasty. The tarragon and yogurt really added some zing. I think with a can of minced clams, this would be great clam chowder also. Made for Spring 2014 PAC."
"We really enjoyed this tasty soup Lauralie. My dh went back and finished the pot, unheard of for him. Thank you so much for sharing this wonderful recipe. The soup has perfect textures and the flavor is out of this world. Made exactly as written, wouldn't change a thing. Loved the addition of the yogurt and tarragon in the soup. Used tarragon from my garden. What a treat. I'll be making this lovely soup often. Made for 123 tag"
"Loved this soup & will definitely make it again (& again). I accidentally diced a whole pound of potatoes so added them all. We thought the soup was fantastic. I may try adding some crumbled bacon to the next batch."
"Made this recipe as listed except for not using yogurt and this turned out very nice.
I sometimes find fresh Tarragon overpowering, but not in this recipe, it leaves a nice subtle anise/licorice taste to the soup.
I will be making this again, thanks for sharing.
Made for Kittencal's Forum Recipe Tag Game."
"Indeed a very nice soup, easily prepared when I came home from work, fragrant and deliciously flavoured. Served with Recipe #197878, this was a marvellous meal at the end of a long day. Thank you Lauralie! made for ZWT5"
"Love Potato and Leek soup and this is a particularly good version of it. I generally love recipes which use leeks, onion and garlic so my expectations here were high, and I was so pleased to discover in this a really easy to make and totally delicious recipe. The tarragon added a distinctive flavour which we really liked. In step one, I used 1 tablespoon of water and 1 tablespoon of white wine, but next time I'll use only wine. For the vegetable broth, I used my Recipe #135453, and for the yoghurt I used Greek yoghurt - THE only yoghurt to use, in my opinion! SO creamy! I made this for PRMR. Thanks for sharing this fabulous recipe."