A hearty soup that's a snap to prepare.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
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
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.
