Leek Potato And Tarragon Soup Recipes

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LEEK, POTATO, AND TARRAGON SOUP



Leek, Potato, and Tarragon Soup image

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

Provided by lauralie41

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.
  • Serve immediately.

Nutrition Facts : Calories 317.1, Fat 22.4, SaturatedFat 13.5, Cholesterol 67.6, Sodium 194.5, Carbohydrate 23.5, Fiber 2.2, Sugar 5, Protein 8.9

LEEK, POTATO, AND TARRAGON SOUP



Leek, Potato, and Tarragon Soup image

Categories     Soup/Stew     Milk/Cream     Potato     Appetizer     Quick & Easy     Yogurt     Leek     Winter     Tarragon     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 10

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

Steps:

  • 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. Mix in tarragon. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before continuing.) Stir in cream and yogurt. Season soup to taste with salt and pepper.

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