Recipe found on Epicurious.com – Bon Appetit/April 2003 edition. A very nice soup to make for the chilly months ahead.
Ingredients: [‘butter’, ‘leeks’, ‘onion’, ‘garlic cloves’, ‘water’, ‘red potatoes’, ‘low sodium chicken broth’, ‘fresh tarragon’, ‘whipping cream’, ‘plain yogurt’]
Quantity of Ingredients: [“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”]
Number of Servings: 4
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.’]