Creamy Potato Leek Soup with Tarragon Drizzle

United States Potato Board
  • Yield: 6 servings


Tarragon Drizzle:
1/4cup reduced fat or fat-free mayonnaise
6tablespoons buttermilk
2teaspoons chopped fresh tarragon
2teaspoons Dijon mustard
Salt and pepper
Tarragon leaves for garnish (if desired)
Creamy Potato Leek Soup:
2tablespoons butter
2tablespoons olive oil
5cups leeks, cleaned and thinly sliced (white and light green parts only)
1/2cup chopped shallots
1/2cup diced onion
1teaspoon salt
1/2teaspoon freshly ground pepper
5cups reduced sodium chicken broth
3medium (5.3 ounce) russet potatoes, peeled and cut into 1/2-inch cubes
2 bay leaves
1slice whole wheat bread, lightly toasted and torn into small pieces
1cup low-fat evaporated milk


  1. To prepare drizzle: Mix all ingredients in a medium bowl. Season with salt and pepper. May be covered and refrigerated until ready to use.
  2. To prepare soup: 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 to15 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, 12 to 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 Tarragon Drizzle before serving.
Recipe by Laurie Lufkin , courtesy of the United States Potato Board

Nutritional Info *per serving

  • Calories 280
  • Fat 15g
  • Saturated Fat 6g
  • Cholesterol 25mg
  • Sodium 820mg
  • Potassium 731mg
  • Carbohydrate 30g
  • Fiber 2g
  • Sugars 8g
  • Protein 9g