A delightful and creamy soup featuring the comforting flavors of leeks, potatoes, and tarragon, perfect for a cozy meal.
Melt the butter in a large pot over medium heat.
Use unsalted butter to control the salt level in your dish.
Add the chopped leeks, onion, and garlic to the pot and sauté until softened.
Stir occasionally to prevent the vegetables from sticking to the pot.
Add the diced potatoes, water, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
Cut the potatoes into small, even pieces to ensure they cook evenly.
Blend the soup until smooth using an immersion blender or in batches with a countertop blender.
Be cautious when blending hot liquids to avoid splatters.
Stir in the tarragon and yogurt, and season with salt and pepper to taste.
Add the yogurt gradually to prevent curdling.
Serve the soup hot, garnished with a sprig of tarragon or a drizzle of olive oil.
Serve with a slice of crusty bread for a complete meal.
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