Creamy Potato Leek Soup with Tarragon Drizzle


  • Tarragon Drizzle:
  • ¼ c reduced fat or fat-free mayonnaise
  • 6 T buttermilk
  • 2 t chopped fresh tarragon
  • 2 t Dijon mustard
  • Salt and pepper
  • Tarragon leaves for garnish (if desired)
  • + 13 more ingredients
    • Creamy Potato Leek Soup:
    • 2 T butter
    • 2 T olive oil
    • 5 c leeks, cleaned and thinly sliced (white and light green parts only)
    • ½ c chopped shallots
    • ½ c diced onion
    • 1 t salt
    • ½ t freshly ground pepper
    • 5 c reduced sodium chicken broth
    • 3 medium (5.3 ounce) 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 c low-fat evaporated milk

To prepare drizzle: Mix all ingredients in a medium bowl. Season with salt and pepper. May be covered and refrigerated until ready to use. 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 combin...

View full recipe at Relish


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