LEEK, POTATO, AND TARRAGON SOUP

Leek, Potato, and Tarragon Soup image

Provided by lauralie41

Categories Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

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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