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Credit: Steve Giralt

Recipe Summary

hands-on:
10 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

149 calories; fat 7g; saturated fat 5g; cholesterol 22mg; sodium 133mg; protein 6g; carbohydrates 17g; sugars 4g; fiber 2g; iron 1mg; calcium 134mg.
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