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Prep. & Cook Time: 40 minutes, Serves 4 to 6 3 tablespoons butter 1 small organic onion, chopped 2 organic leeks (white and pale green parts only), chopped (about 2 cups) 4 garlic cloves, sliced 2 tablespoons water 1/2 pound red-skinned organic potatoes,unpeeled, cut into 1/2-inch pieces 4 cups chicken broth or vegetable broth 2 tsp. chopped fresh tarragon 1/2 cup whipping cream 1/2 cup plain whole milk yogurt Melt butter in heavy, large pot over medium heat. Add onion, leeks, garlic and water. Sauté about 10 minutes, or until leeks are golden. Add potatoes and broth; bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Puree half of the soup in the blender for creamier consistency. Mix in tarragon. (Can be made one day ahead. Cool slightly. Cover and refrigerate. Rewarm before continuing.) Stir in cream and yogurt. Season with salt and pepper, if desired. |
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