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Leek, Potato & Tarragon Soup

by Sally Bernstein

Serves 4-6


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
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.

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