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Vermont Kitchen Supply

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Leek, Potato, and Tarragon Soup

Leek, Potato, and Tarragon Soup

A hearty soup that's a snap to prepare. Be sure to rinse the leeks thoroughly. You’ll love this!!

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

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.

Makes 4 to 6 servings.