Since this week is “Potato Week” here on our blog, I wanted to make some soup using the red potatoes (and leeks) we just harvested from our garden. Our tarragon and chives did really well this year and I figured I could use them too. I didn’t want to make a creamy pureed potato-leek soup (though you can if you like with this recipe) because I like tasting each of the veggies individually, so off I went to the internet to search for a recipe I could use as a starting point. I lucked out when I found this Bon Appetit recipe (from 2003). I made just a few adjustments and it came out spectacularly well! A hearty (yet not too heavy) soup that was so quick and easy to make. Truly delicious! This one is a keeper!!
(Makes 4-6 servings)
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 leeks (white and pale green parts only…well cleaned!), sliced (to make about 2 cups)
- 1 small onion, chopped (to make about a 1/2 – 3/4 cup)
- 1/3 cup of chopped chives
- 2 garlic cloves, minced
- 1/2 to 1 pound red-skinned potatoes, unpeeled, cut into 1/2-inch dice (to make about 4 cups )
- 4 cups organic chicken broth (or vegetable broth)
- 1/4 cup dry sherry
- 2-3 teaspoons chopped fresh tarragon (save a sprig for garnish)
- 1/2 cup plain organic whole yogurt
- 1/3 cup organic half & half (original recipe calls for 1/2 of whipping cream)
Melt butter and olive oil together in heavy large pot over medium heat.
Add leeks, onion, garlic. Cook until leeks are just golden, about 10 minutes.
Add potatoes, broth and chives; bring to boil. Reduce heat to low, add sherry and half of tarragon and simmer until potatoes are tender, about 10 minutes.
NOTE: You can make this soup creamier at this point if you like by pureeing some of the soup before adding the yogurt and half & half.
Mix in the rest of the tarragon and lower heat. Stir in the yogurt and half & half.
Season soup to taste with salt and pepper.