Leek, Potato And Tarragon Soup - cooking recipe

Ingredients

3 Tbs. butter
2 leeks (white and pale green parts only), sliced (about 2 cups)
1 small onion, chopped
4 garlic cloves, sliced
2 Tbs. water
1/2 lb red-skinned potatoes, unpeeled, cut into 1/2 inch pieces
4 cups low-salt chicken broth or vegetable broth
2 tsp. chopped fresh tarragon
1/2 whipping cream
1/2 cup yogurt

Preparation

Melt butter in heavy large pot over medium heat.
Add leeks, onion, garlic and 2 tbsp.
Water.
Cook until leeks are just golden, about 10 minutes.
Add potatoes and both; bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes.
Mix in tarragon.
(Can be made 1 day ahead.)
Cool slightly.
Cover and refrigerate.
(Rewarm before continuing.) Stir in cream and yogurt.
Season soup to taste with salt and pepper. 4-6 servings.