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3 tablespoons butter
2 cups leeks (white and pale green parts only), sliced 
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 chicken broth or vegetable broth
2 teaspoons chopped fresh tarragon
1/2 cup whipping cream
1/2 cup plain whole yogurt

Melt butter in large pot over medium heat, add leeks, onion, garlic, and water. Cook until leeks are just golden, add potatoes and broth, bring to boil, reduce heat to low and simmer until potatoes are tender, stir in tarragon, cream and yogurt, season to taste with salt and pepper. Makes 4-6 servings

Add dill instead of tarragon and substitute 1/2 c milk, 4 oz cream cheese and 1/2 c sharp cheddar cheese, sprinkle with chopped parsley before serving.