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Leek, Potato, And Tarragon Soup

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Ingredients

Adjust Servings:

	3 tablespoons butter
	2 leeks, sliced white and pale green parts only
	1 small onion, chopped
	4 garlic cloves, sliced
	2 tablespoons water
	1/2 lb red potatoes, unpeeled, cut into 1/2-inch pieces
	4 cups low sodium chicken broth or 4 cups vegetable broth
	2 teaspoons fresh tarragon, chopped
	1/2 cup whipping cream
	1/2 cup plain yogurt

Nutritional information

317.1

Calories

201 g

Calories From Fat

22.4 g

Total Fat

13.5 g

Saturated Fat

67.6 mg

Cholesterol

194.5 mg

Sodium

23.5 g

Carbs

2.2 g

Dietary Fiber

5 g

Sugars

8.9 g

Protein

294 g

Serving Size

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Leek, Potato, And Tarragon Soup

Name: Leek, Potato, And Tarragon Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4-6
Cuisine: American
Ingredients: : 3; : 2; : 1; : 4; : 2; : 1/2; : 4; : 2; : 1/2; : 1/2

Features:

Cuisine:

American

Recipe found on Epicurious.com - Bon Appetit/April 2003 edition. A very nice soup to make for the chilly months ahead.

65 min
Serves 4
Easy

Ingredients

Directions

Leek, Potato, and Tarragon Soup, Recipe found on Epicurious.com – Bon Appetit/April 2003 edition. A very nice soup to make for the chilly months ahead.

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Steps

1 Done	In a Large Heavy Pot Melt the Butter Over Medium Heat. Add the Leeks, Onion, Garlic, and 2 Tablespoons of Water and Cook Approximately 10 Minutes or Until the Leeks Are Golden Brown.
2 Done	Add Potatoes and Broth, Bring to a Boil. Reduce Heat to Low and Simmer Approximately 10 Minutes or Until Potatoes Are Fork Tender. Stir in Tarragon, Cream and Yogurt, Season to Taste With Salt and Pepper.
3 Done	Serve Immediately.