Leek, Potato, and Tarragon Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 2 tablespoons water
- 3 tablespoons butter
- 1/2 cup whipping cream
- 1/2 cup plain whole yogurt
- 1 small onion, chopped
- 2 teaspoons chopped fresh tarragon
- 4 garlic cloves, sliced
- 1/2 pound red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
- 4 cups low-salt chicken broth or vegetable broth
- Carbohydrate 14 g(5%)
- Cholesterol 40 mg(13%)
- Fat 14 g(21%)
- Fiber 1 g(5%)
- Protein 6 g(11%)
- Saturated Fat 8 g(41%)
- Sodium 71 mg(3%)
- Calories 192
Preparation 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.
Preparation 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.
