Steve Giralt
Hands-On Time
10 Mins
Total Time
20 Mins
Serves 4

How to Make It

Step 1

Melt the butter in a medium pot over medium heat. Add the leeks and ½ teaspoon salt. Cook, stirring occasionally, until tender, 4 to 6 minutes.

Step 2

Add the potato, broth, and 4 cups water and bring to a boil. Reduce heat and simmer until the potato is tender, 8 to 10 minutes. Add the watercress and tarragon. Cook until the watercress is bright green, about 1 minute.

Step 3

Working in batches, puree the soup in a blender. Add the buttermilk and ½ teaspoon salt and pulse to combine. Serve topped with tarragon leaves.

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