Leek, Potato And Tarragon Soup
A velvety leek, potato, and tarragon soup with creamy richness and herbal brightness, perfect for a comforting starter or light meal for herb lovers.
Ingredients
- 3 Tbs. butter ⓘ
- 2 leeks (white and pale green parts only), sliced ⓘ
- 1 small onion, chopped ⓘ
- 4 garlic cloves, sliced ⓘ
- 2 Tbs. water ⓘ
- 1/2 lb 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 whipping cream
- 1/2 cup yogurt ⓘ
Instructions
- Melt butter in a heavy large pot over medium heat.
- Add sliced leeks, chopped onion, sliced garlic, and water; cook until leeks are just golden, about 10 minutes.
- Add potatoes and broth; bring to a boil, then reduce heat to low and simmer until potatoes are tender, about 10 minutes.
- Mix in chopped fresh tarragon.
- Cool slightly, then cover and refrigerate if making ahead.
- Rewarm the soup before serving.
- Stir in cream and yogurt.
- Season the soup to taste with salt and pepper.
Tips & Substitutions
For a lighter version, substitute the whipping cream with additional yogurt or a plant-based cream alternative. If you prefer a smoother texture, blend the soup after cooking and before adding the cream. Fresh tarragon gives a distinctive flavor, but you can use dried if fresh isn't available, though the quantity may need to be reduced. Consider pairing this soup with a Quick And Easy Spread for a delightful appetizer.
Serving Suggestions
Serve this delicious leek, potato, and tarragon soup with crusty bread or a light salad for a complete meal. A dollop of extra yogurt on top can enhance the creaminess and presentation. This soup pairs beautifully with Chicken Arlette for a more substantial dinner. Fresh herbs sprinkled on top right before serving can also elevate the dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally, until heated through. Avoid boiling the soup again as this may change the texture. You can also freeze the soup for up to a month, but the cream and yogurt should be added after thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Leek, Potato And Tarragon Soup contains roughly 732 calories, with 8g protein, 55g carbohydrates, and 54g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 2337mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegan?
Yes, you can easily make this soup vegan by substituting butter with olive oil or vegan butter, using vegetable broth, and omitting the cream and yogurt or replacing them with plant-based alternatives. Coconut cream or cashew cream can provide a similar richness while keeping the dish vegan-friendly.
How can I make this soup spicier?
To add some heat to your leek and potato soup, consider including a pinch of red pepper flakes during cooking or incorporating diced jalapeños or a splash of hot sauce before serving. Adjust the amount based on your heat preference, and remember that a little can go a long way.
What can I serve with this soup?
This soup is versatile and pairs well with a variety of sides. A fresh green salad or a sandwich, like a classic grilled cheese or a veggie wrap, complements it nicely. For a heartier option, consider serving it alongside a slice of French-Style Green Pea Casserole for a delightful meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).