Name: Leek Soup With Potato and Tomato
Ingredients: 3 leeks (bulbs only—the white part); 6 plum (“Roma”) tomatoes (chopped); 4 medium potatoes (diced); 7 cups vegetable broth; 2 tbsp. butter; 1 tsp. salt; ½ tsp. dried tarragon; ¼ tsp. cayenne pepper; 1 tsp. lemon juice; ½ cup heavy cream

Leek Soup With Potato and Tomato

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Author: Wolff's
Category: Soup

Ingredients

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3 leeks (bulbs only—the white part)
6 plum (“Roma”) tomatoes (chopped)
4 medium potatoes (diced)
7 cups vegetable broth
2 tbsp. butter
1 tsp. salt
½ tsp. dried tarragon
¼ tsp. cayenne pepper
1 tsp. lemon juice
½ cup heavy cream

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Instructions

Cut leeks in half lengthwise and clean thoroughly
Chop leeks into thin half-moons
Sauté leeks on medium heat in butter until soft (about 6 mins.)
Add tomatoes (with juice) and simmer 10 minutes, stirring frequently
Add broth, potatoes, salt, cayenne pepper and tarragon. Let simmer until potatoes are soft (about 20 mins.)
Use a hand blender and puree while slowly adding in the cream and lemon juice.
(NOTE: if you do not have a hand blender, just let soup cool for about a ½ hour and puree in a blender. This may need to be done in batches.)
If you wish, serve with croutons on top for added texture. ENJOY!

Find it online: https://wolffsapplehouse.com/leek-soup-potato-tomato/