Leek Potato and Tarragon Soup
Savor the comforting warmth of Leek Potato and Tarragon Soup, a creamy and aromatic dish perfect for cool days or when you crave something hearty yet refined. This easy-to-make recipe combines tender leeks, velvety potatoes, and the delicate licorice-like flavor of fresh tarragon, creating a harmonious balance of earthy and herbal notes. Cooked in a rich vegetable stock and finished with an optional touch of heavy cream, this soup is puréed to silky perfection for a luscious, spoonable texture. Ready in under an hour, it’s a soul-soothing choice for a quick family dinner or an impressive starter for guests. Pair it with crusty bread for a complete and satisfying meal.
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Recipe Information
Ingredients
- 3 large Leeks
- 4 medium Potatoes
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 cloves Garlic
- 6 cups Vegetable stock
- 2 tablespoons Fresh tarragon
- 0.5 cups Heavy cream (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Clean and prepare the leeks by slicing them in half lengthwise and rinsing thoroughly to remove any dirt or grit. Slice them thinly.
Peel and dice the potatoes into small, even chunks for faster cooking.
In a large pot, heat the olive oil and butter over medium heat until the butter melts.
Add the sliced leeks to the pot and sauté for 5-7 minutes until softened and slightly translucent, stirring occasionally to prevent sticking.
Mince the garlic and add it to the pot, cooking for 1 minute until fragrant.
Add the diced potatoes to the leeks and mix well to combine.
Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 20-25 minutes or until the potatoes are completely tender.
Remove the pot from heat and let it cool slightly. Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender to purée.
Finely chop the fresh tarragon and stir it into the soup. Season with salt and black pepper to taste.
If desired, stir in the heavy cream for added richness and heat the soup gently without boiling.
Ladle the soup into bowls and garnish with a sprig of tarragon or a drizzle of cream before serving. Serve hot with crusty bread, if desired.
Nutrition Facts
Calories |
2440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 6076 mg | 264% | |
| Total Carbohydrate | 326.8 g | 119% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 51.4 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 730 mg | 56% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 7892 mg | 168% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
