Special Diets

Creamy Potato Leek Soup with Tangy Tarragon Drizzle

• From: United States Potato Board

Ingredients

• Creamy Potato Leek Soup2 Tbs butter

• 2 Tbs olive oil

• 5 cups cleaned and thinly sliced leeks (white and light green parts only)

• 1/2 cup chopped shallots

• 1/2 cup diced onion

• 1 tsp salt

• 1/2 tsp freshly ground pepper

• 5 cups reduced-sodium chicken broth

• 3 med russet potatoes, peeled and cut into 1/2-inch cubes

• 2 bay leaves

• 1 slice whole wheat bread, lightly toasted and torn into small pieces

• 1 cup low-fat evaporated milk

• Tangy Tarragon Drizzle1/4 cup reduced-fat mayonnaise

• 6 Tbs buttermilk

• 2 tsp chopped fresh tarragon

• 2 tsp Dijon mustard

• Salt and pepper to taste

• Tarragon leaves (garnish)

A creamed vegetable soup is complimented perfectly by a zesty tarragon sauce. Serve as a first course at your next celebratory dinner.

Directions

• In a large Dutch oven or heavy pot melt butter and olive oil together over medium heat. Add leeks, shallots, and onions. Stir to combine and coat with melted butter. Season with salt and pepper.
• Reduce heat to medium and cook until vegetables are softened, stirring frequently, about 10 to 15 minutes.
• Increase heat to high and add chicken broth, cubed potatoes, and bay leaves. Bring mixture to a boil, reduce heat and simmer until the potatoes are soft and tender, about 12 to15 minutes.
• Remove half the potatoes and set aside. Add toasted bread and cook until bread begins to dissolve, about 5 more minutes. Remove bay leaves.
• Purée soup until smooth using a blender or food processor. Stir in reserved potatoes and evaporated milk. Top with Tangy Tarragon Drizzle before serving.
• Tangy Tarragon DrizzleMix together mayonnaise, buttermilk, tarragon, and mustard in a medium bowl. Season with salt and pepper.
• To serve, drizzle on soup and garnish with tarragon leaves.