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.
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.
Ingredients
butter, leeks, onion, garlic cloves, water, red potatoes, low sodium chicken broth, fresh tarragon, whipping cream, plain yogurt