Ingredients
2
leeks (white and pale green parts only), sliced (about 2 cups)
1/2
pound red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
4
cups low-salt chicken broth or vegetable broth
2
tsp chopped fresh tarragon
1/2
cup plain whole yogurt
Directions
1.
Melt butter in heavy large pot over medium heat. Add leeks, onion, garlic, and 2 tablespoons water. Cook until leeks are just golden, about 10 minutes. Add potatoes and broth; bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Mix in tarragon. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before continuing.) Stir in cream and yogurt. Season soup to taste with salt and pepper.
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