Thank you, Aunt Tamara, for this delicious soup recipe. Tarragon and leeks are the perfect complements to a potato soup. The red-skinned potatoes make a big difference here, too. They have a subtle, yet distinctive taste and bring another dimension to the soup.
You can puree the soup for a creamier more elegant presentation, but I like it rustic and chunky.
- Prep Time
- 6 to 8Servings
- 3 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 2 leeks (white and pale green parts only), sliced
- 1 small onion, chopped
- 4 garlic cloves, sliced
- 1 pound small red-skinned potatoes, quartered
- 5 cups vegetable broth
- ¼ teaspoon kosher salt
- ⅛ teaspoon cracked black pepper
- ½ cup heavy cream
- ½ cup plain whole yogurt
- 2 teaspoons fresh tarragon, minced
- Melt butter in a 6-quart stockpot over medium heat and add olive oil.
- Add leeks, onion, and garlic. Cook over low heat until leeks are tender, about 10 minutes.
- Add potatoes and broth and bring to a boil.
- Reduce heat and mix in salt and pepper. Simmer until potatoes are tender, about 30 minutes.
- Add cream, yogurt, and tarragon, and heat through.
- Ladle into bowls and serve.
Tip: Be sure to wash leeks very thoroughly. Cut off the root end and slit the leek down the middle. Pull the layers apart and wash well under running water. Grit and sand are unpleasant additions to a soup.