Potatoes, onions and more.

Creamy Potato Leek Soup with Tangy Tarragon Drizzle


A creamy and delicious soup!


2TablespoonOlive oil
5CupLeeks, cleaned and thinly sliced (white and gren parts only)
1⁄2CupDiced onion
5CupReduced-sodium chicken broth
3MediumRusset potatoes, peeled and cut into 1/2-inch cubes
2 Bay leaves
1SliceWhole wheat bread, toasted and torn into small pieces
1CupLow-fat evaporated milk
1⁄4CupReduced-fat or fat-free mayonnaise (Tangy Tarragon Drizzle)
2TeaspoonDijon mustard
  Salt and pepper to taste
  Tarragon leaves for garnish (if desired)
1⁄2CupChopped shallots
2TeaspoonChopped fresh tarragon


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 10-15 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, about 12-15 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 Tangy Tarragon Drizzle before serving.

Tangy Tarragon Drizzle
Mix all ingredients in a medium bowl. Season with salt and pepper. May be covered and refrigerated until ready to use. To serve, drizzle on soup and garnish with tarragon leaves.


6 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time5 minutes
Cook time