Creamy Potato Leek Soup with Tangy Tarragon Drizzle

Creamy Potato Leek Soup with Tangy Tarragon Drizzle

Creamy Potato Leek Soup with Tangy Tarragon Drizzle

Source: Potatoes USA
A creamy and delicious soup!
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Prep Time 10 mins
Cook Time 35 mins
Course Soup
Servings 6

Ingredients
 

  • 2 Tablespoon butter
  • 2 Tablespoon Olive oil
  • 5 Cup Leeks cleaned and thinly sliced (white and gren parts only)
  • 1/2 Cup Diced onion
  • 1 Teaspoon salt
  • 5 Cup Reduced-sodium chicken broth
  • 3 Medium Russet potatoes peeled and cut into 1/2-inch cubes
  • 2 Bay leaves
  • 1 Slice Whole wheat bread toasted and torn into small pieces
  • 1 Cup Low-fat evaporated milk
  • 1/4 Cup Reduced-fat or fat-free mayonnaise Tangy Tarragon Drizzle
  • 2 Teaspoon Dijon mustard
  • Salt and pepper to taste
  • Tarragon leaves for garnish if desired
  • 1/2 Cup Chopped shallots
  • 6 Tablespoon Buttermilk
  • 2 Teaspoon Chopped fresh tarragon

Instructions

  • In a large Dutch oven or heavy pot, melt butter and olive oil together over medium heat. Add leeks, shallots and onions and 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 10-15 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 12-15 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. Puree 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 Drizzle
    Mix all ingredients in a medium bowl. Season with salt and pepper. May be covered and refrigerated until ready to use. To serve, drizzle on soup and garnish with tarragon leaves.