Leek, Potato, and Tarragon Soup

Name: Leek, Potato, and Tarragon Soup
Yield: 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

By Sara Dickerman

March 31, 2003

Recipe notes