Creamy Potato Leek Soup with Tarragon Drizzle

Creamy Potato Leek Soup with Tarragon Drizzle

  • Yield 6 servings


United States Potato Board



Tarragon Drizzle:
1/4 cup reduced  fat or fat-free mayonnaise
6 tablespoons buttermilk
2 teaspoons chopped fresh tarragon
2 teaspoons Dijon  mustard
— Salt and  pepper
— Tarragon  leaves for garnish (if desired)
Creamy Potato Leek Soup:
2 tablespoons butter
2 tablespoons olive oil
5 cups leeks,  cleaned and thinly sliced (white and light green parts only)
1/2 cup chopped  shallots
1/2 cup diced  onion
1 teaspoon salt
1/2 teaspoon freshly ground pepper
5 cups reduced  sodium chicken broth
3 medium (5.3  ounce) russet potatoes, peeled and cut into 1/2-inch cubes
2bay  leaves
1 slice whole  wheat bread, lightly toasted and torn into small pieces
1 cup low-fat  evaporated milk


  1. To prepare drizzle: Mix all ingredients in a medium bowl. Season with salt  and pepper. May be covered and refrigerated until ready to use.
  2. To prepare soup: 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  to15 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, 12 to 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 Tarragon Drizzle before  serving.
Recipe by United States Potato Board 2010 Recipe Contest Winner Laurie  Lufkin of Essex, Mass.

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