Tarragon and leeks are the perfect complement to a potato soup.
- Prep Time
- 6 to 8 servings ServingsServings
- 3 tablespoons:butter
- 1 tablespoon:olive oil
- 2 :leeks (white and pale green parts only), sliced
- 1 :small onion, chopped
- 4 :garlic cloves, sliced
- 1 pound:small red-skinned potatoes, quartered
- 5 cups:Imagine Organic Vegetable Soup
- 1/4 teaspoon:salt
- 1/8 teaspoon:coarse black pepper
- 1/2 cup :heavy cream
- 1/2 cup:plain whole yogurt
- 2 teaspoons:fresh tarragon, minced
- Melt butter in a 6-quart stockpot over medium heat and add olive oil.
- Add leeks, onion and garlic. Cook over low heat until leeks are tender, about 10 minutes.
- Add potatoes and broth and bring to a boil.
- Reduce heat and mix in salt and pepper. Simmer until potatoes are tender, about 30 minutes.
- Add cream, yogurt and tarragon, and heat through.
- Ladle into bowls and serve.
Tip: Be sure to wash leeks very thoroughly. Cut off the root end and slit the leek down the middle. Pull the layers apart and wash well under running water. Grit and sand are unpleasant additions to a soup.
Thank you, Aunt Tamara, for this delicious soup recipe. Tarragon and leeks are the perfect complement to a potato soup. The red-skinned potatoes make a big difference here, too. They have a subtle, yet distinctive taste and bring another dimension to the soup.