We are officially into soup weather!!! Yea!!!! Cool, gray, slow rainy day and an extraordinarily wonderful classic soup......could it get any better? Not for me! Absolutely delicious. I served this with a wheatberry salad and a warm, crusty, whole-grain bread. I'm so glad there are leftovers. (Omit the cream and yogurt for a dairy-free soup.)
POTATO TARRAGON SOUP (4-6 servings)
1 Tbsp butter
2 leeks (white and pale green parts only) sliced
1 small onion, chopped
4 garlic cloves, chopped
2 Tbsp water
1# red-skinned potatoes, unpeeled and cut into 1/2" pieces
4 cups chicken broth
1 tsp dried tarragon
1/2 cup whipping cream
1/2 cup plain whole yogurt
S&P
Melt butter in 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 broth. Bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Puree half of the soup. Mix in tarragon. Cool slightly. Stir in cream and yogurt. Season with S&P.
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