Makes 4 servings.
This dish is a light summer soup that I like to serve cold or at room temperature with a dollop of plain yogurt.
- 2 tablespoons unsalted butter
- 4 medium leeks, white part only, thinly sliced, washed thoroughly
- 4 garlic cloves, thinly sliced
- ½ pound Yukon Gold potatoes, peeled, thinly sliced
- 4 cups vegetable broth
- 5 ounces baby spinach
- 3 tarragon sprigs, plus a few leaves chopped for garnish
- Kosher salt
- Freshly ground black pepper
- 6 ounces plain yogurt
- Heat butter in a medium saucepan. Add the leeks and garlic and simmer, stirring from time to time for 5 minutes.
- Add the potatoes, 3 ½ cups of the broth and tarragon. Bring to a boil over high heat.
- Lower the heat and cook covered for 20 minutes. The potatoes should be soft.
- Remove from heat, discard tarragon sprigs. Stir in spinach to combine.
- Cool the soup a little and then puree in blender, in batches, until very smooth.
- Adjust the consistency as needed with the extra ½ cup of broth. Season to taste with salt and pepper.
Serve with a spoonful of yogurt, and sprinkle with chopped tarragon.
This soup freezes well, but be sure to whisk it before serving.