Recipe information
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
Need to make a substitution?
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. DO AHEAD: 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.