Leek Potato Soup
Get to the root of the season with this tummy warming starter soup.

What you'll need:

• 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 plain whole yogurt
• 1/2 cup whipping cream

1. Melt butter in heavy large pot over medium heat.
2. Add leeks, onion, garlic, and 2 tablespoons water. Cook until leeks are just golden, about 10 minutes.
3. Add potatoes and broth; bring to boil.
4. Reduce heat to low and simmer until potatoes are tender, about 10 minutes.
5. Mix in tarragon.
6. Stir in cream and yogurt.
7. Season soup to taste with salt and pepper.

Bright Idea: Shave off some of the calories by subbing lowfat or nonfat yogurt and non-dairy creamer!