Three soups in one pot! With a few easy adjustments, this easy recipe can take on a new life every time you partake. I like to make a big pot and change it up every time I enjoy another bowl.
I love this soup because the tarragon and yogurt flavours add a twangy subtle tartness giving a unique twist on the traditional potato-leek combination.
3 tablespoons butter
2 leeks (white and pale green parts only), sliced (about 2 cups)
1 small onion, chopped
4 garlic cloves, sliced
2 tablespoons water
1/2 pound red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
4 cups low-salt chicken broth or vegetable broth
2 teaspoons chopped fresh tarragon *
1/2 cup whipping cream **
1/2 cup plain whole yogurt **
* Dried tarragon can be found in Dar’s bigger grocery stores, but if that is a challenge, thyme makes a reasonable substitute.
** A cup of crème fraîche instead of whipping cream & yogurt, a cup of cashew sour cream for a non-dairy substitute, or just whole yogurt gives a tangy flavour.
1. Melt butter in a heavy large pot over medium heat. Add leeks, onion, garlic, and 2 tablespoons water. Cook until leeks are just golden, about 10 minutes.
2. Add potatoes and broth; bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes.
3. Mix in tarragon. (Can be made one day ahead. Cool slightly. Cover and refrigerate. Rewarm before continuing.) Stir in cream and yogurt. Lastly, season soup to taste with salt and pepper.
Soup 1 – Enjoy a hearty bowl as is.
Soup 2 – To create a heartier, stew-like dish, toss in a cup of white fish, like tilapia, and simmer for another 10 minutes until the fish is no longer opaque.
Soup 3 – Puree the soup with a hand blender for a creamy texture or puree half the potatoes for the best of both worlds.