Leek, Potato and Tarragon Soup
Leek, Potato And Tarragon Soup is an moderately easy dinner. Made with 3 tbs. butter, 2 leeks (white and pale green parts only), sliced (about 2 cups), 1 small onion, chopped, 4 garlic cloves, sliced and 2 tbs. water, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Melt butter in heavy large pot over medium heat.
Add leeks, onion, garlic and 2 tbsp.
Water.
Cook until leeks are just golden, about 10 minutes.
Add potatoes and both; bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes.
Mix in tarragon.
(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. 4-6 servings.
π· Perfect Pairings
Complete your meal with these
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