Leek, Potato and Tarragon Soup

Soups & Stews

Recipe courtesy of Bon Appétit

Serves 6

  • 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


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.

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