Leek, Potato and Tarragon Soup

Soups & Stews

Recipe courtesy of Bon Appétit

Serves 6

Ingredients: 
  • 3 tablespoons butter
  • 2 cups leeks, chopped (about 2 large, white and pale green parts only)
  • 1 onion, chopped
  • 4 garlic cloves, sliced
  • 1/2 lb red-skinned potatoes, unpeeled cut into 1/2 inch pieces
  • 4 cups chicken broth (low salt is preferred, vegetable broth OK)
  • 2 teaspoons fresh tarragon, chopped
  • 1/2 cup heavy cream
  • 1/2 cup plain yogurt

Leek, Potato and Tarragon Soup

Leek, Potato and Tarragon Soup

Click image to enlarge
Method: 

Melt butter in a large pot over medium heat. Add leeks, onion, garlic and 2 tablespoons of water. Cook until leeks are golden, about 10 minutes. Add potatoes and broth, bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Stir cream and yogurt into soup. Season to taste with salt and white pepper.

Note: Can be prepared up to 1 day ahead. Cool slightly, refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer, season and serve.

Similar Recipes by course
Spicy Black Bean Soup Smoked Chicken Chowder Roasted Creole Tomato Soup Spicy Pork with Leeks Crawfish Stew Old Fashioned Shrimp Stew
Weekend Minestrone Savory Seafood Stew Gulf of Mexico Seafood Stew Rustic Shrimp Bisque Classic American Beef Stew Gulf of Mexico Seafood Stew

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive