Creamy Leek, Potato, and Sour Cream Chive Soup

3 tablespoons butter
2-3 leeks, thinly sliced (white and pale green parts only; about 4 cups total)
1 teaspoon dried tarragon
1 pound Yukon Gold potatoes, peeled, thinly sliced
4 cups chicken stock
1/2 – 1 cup sour cream
4 tablespoons chopped fresh chives, divided
salt and pepper

Melt butter in pot over medium-low heat.  Add leeks and tarragon; cover and cook slowly 15-20 minutes.  Add potatoes and stock; bring to simmer, cover and cook until tender, 10-15 minutes.  Puree mixture.  Return puree to pot; stir in sour cream and 2 tablespoons chives.  Add salt and pepper to taste.  Sprinkle each serving with additional chives.  Makes 6 servings.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

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