Leek and Potato Soup with Chicken and Tarragon

After Thanksgiving, I had a ton of potatoes that I needed to use before they go bad; they had already dehydrated a bit and some of the eyes and the beginning of growth! The weather had become chilly and drizzly in Dallas so I thought soup would be great! I was honestly surprised at how good this soup was considering there really isn’t much in the ingredients list!

Wash the leeks really well, dirt likes to hide in the layers of leaves. You can peel the potatoes and omit the tarragon for a more delicate soup. This is based on a Bon appetite recipe.

Ingredients

  • 3 tablespoons butter
  • 2 cups chopped leeks (white and pale green parts only; about 2 large)
  • 1 small onion, chopped
  • 4 garlic cloves, sliced
  • 1 pound yellow potatoes, scrubbed, unpeeled, cut into 1/2 in pieces
  • 6 cups low salt chicken broth
  • 2 boneless, skinless chicken thighs; cut into 1/2 inch chunks
  • 2 teaspoons chopped fresh tarragon

Preparation

  1. Melt butter in a large pot over medium heat. Add leeks, onion, garlic, and 2 tablespoons water. Cook until leeks are golden, about 10 minutes.
  2. Add potatoes, chicken, and broth; bring to a boil for 5 minutes. Reduce heat to low and simmer, covered until potatoes are tender and chicken is cooked through, about 20 minutes.
  3. Mix in tarragon prior to serving, add salt and pepper to taste.

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