Here is a rich version of the classic leek & potato soup. For a simpler, dairy-free (if you make a substitution for the butter) version, visit http://www.epicurious.com/recipes/food/views/1922
3 tablespoons butter 2 leeks (white and pale green parts only), sliced (about 2 cups) 1 small onion, chopped 4 garlic cloves, sliced 2 tablespoons water 1/2 pound red-skinned potatoes, unpeeled, cut into 1/2-inch pieces 4 cups low-salt chicken broth or vegetable broth 2 teaspoons chopped fresh tarragon 1/2 cup whipping cream 1/2 cup plain whole yogurt
Melt butter in heavy large pot over medium heat. Add leeks, onion, garlic, and 2 tablespoons water. Cook until leeks are just golden, about 10 minutes. Add potatoes and broth; bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Mix in tarragon. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before continuing.) Stir in cream and yogurt. Season soup to taste with salt and pepper.
