Name: POTATO LEEK SOUP WITH TARRAGON
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

POTATO LEEK SOUP WITH TARRAGON

Posted March 29, 2017

CategoryLeek, Potato, Recipe, Soups and Stews

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

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.

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.

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

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.

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.

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

Ingredients Directions