POTATO LEEK SOUP WITH TARRAGON
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
1Melt 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.