POTATO LEEK SOUP WITH TARRAGON

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POTATO LEEK SOUP WITH TARRAGON

Yields1 Serving
 3 T butter
  2 large leeks (white and pale green parts only), sliced (about 2 cups)
  1 small onions, chopped
  4 garlic cloves, sliced
  2 T water
  1/2 pound potatoes, unpeeled, cut into 1/2-inch pieces
  4 C low-salt chicken broth or vegetable broth
  1 t chopped fresh tarragon
  1/4 C heavy cream
  1/4 C sour cream
  salt and pepper, to taste
1

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.

2

Add potatoes and broth; bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes.

3

Using an immersion blender or a regular blender/food processor, puree about half the soup — you will have a creamy broth with pieces of potato and leek remaining, for texture. Stir in tarragon.

4

Stir in heavy cream and sour cream. Season soup to taste with salt and pepper. Makes about 4 servings.

Ingredients

 3 T butter
  2 large leeks (white and pale green parts only), sliced (about 2 cups)
  1 small onions, chopped
  4 garlic cloves, sliced
  2 T water
  1/2 pound potatoes, unpeeled, cut into 1/2-inch pieces
  4 C low-salt chicken broth or vegetable broth
  1 t chopped fresh tarragon
  1/4 C heavy cream
  1/4 C sour cream
  salt and pepper, to taste

Directions

1

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.

2

Add potatoes and broth; bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes.

3

Using an immersion blender or a regular blender/food processor, puree about half the soup — you will have a creamy broth with pieces of potato and leek remaining, for texture. Stir in tarragon.

4

Stir in heavy cream and sour cream. Season soup to taste with salt and pepper. Makes about 4 servings.

Notes

POTATO LEEK SOUP WITH TARRAGON
IngredientsDirections
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