Leek, Potato, And Tarragon Soup

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

1. In a large heavy pot melt the butter over medium heat. Add the leeks, onion, garlic, and 2 tablespoons of water and cook approximately 10 minutes or until the leeks are golden brown.
2. Add potatoes and broth, bring to a boil. Reduce heat to low and simmer approximately 10 minutes or until potatoes are fork tender. Stir in tarragon, cream and yogurt, season to taste with salt and pepper.
3. Serve immediately.

butter, leeks, onion, garlic, water, red potatoes, chicken broth, fresh tarragon, whipping cream, plain yogurt

Taken from www.food.com/recipe/leek-potato-and-tarragon-soup-326551 (may not work)