Yay Fall! Yay soup weather! Yay sweet potatoes and leeks and tarragon - Oh My!
Soup is good for you!
Soup is anything you want it to be!
YOUR soup is the BEST soup!
Try soup! You will not be sorry!
Golden Tarragon Soup
¼ cup olive oil
3 leeks, white and light green part only, sliced and washed
1 rib of celery, chopped
1 large carrot, chopped
1 large garnet sweet potato, peeled and cubed
2 medium yellow potatoes, cubed
2 medium yellow crookneck squash, cubed
4 cups chicken broth
1 tsp. dried tarragon or 1 tbsp. chopped fresh tarragon
1 cup of cooked chicken, cubed (optional)
Salt and pepper to taste
Heat the oil in a large stockpot and add the leeks, celery and carrots. Cook over medium heat, stirring frequently, for about 5 minutes. Add the remaining vegetables and stir to combine and coat with oil. Add the chicken broth, chicken, tarragon and add salt and pepper to taste. Bring to a boil and reduce heat. Simmer for 15 to 20 minutes or until veggies are tender. Serve with corn bread.
6 servings, 188 calories