Leek, Potato, and Tarragon Soup
photo by claurena
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 3 tablespoons butter
- 2 leeks, sliced (white and pale green parts only)
- 1 small onion, chopped
- 4 garlic cloves, sliced
- 2 tablespoons water
- 1⁄2 lb red potatoes, unpeeled, cut into 1/2-inch pieces
- 4 cups low sodium chicken broth or 4 cups vegetable broth
- 2 teaspoons fresh tarragon, chopped
- 1⁄2 cup whipping cream
- 1⁄2 cup plain yogurt
directions
- In a large heavy pot melt the butter over medium heat. Add the leeks, onion, garlic, and 2 tablespoons of water and cook approximately 10 minutes or until the leeks are golden brown.
- Add potatoes and broth, bring to a boil. Reduce heat to low and simmer approximately 10 minutes or until potatoes are fork tender. Stir in tarragon, cream and yogurt, season to taste with salt and pepper.
- Serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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
-
Made this recipe as listed except for not using yogurt and this turned out very nice. <br/>I sometimes find fresh Tarragon overpowering, but not in this recipe, it leaves a nice subtle anise/licorice taste to the soup.<br/>I will be making this again, thanks for sharing. <br/>Made for Kittencal's Forum Recipe Tag Game.
-
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.
see 3 more reviews
RECIPE SUBMITTED BY
lauralie41
United States