Spicy potato tarragon soup
Spicy Potato Tarragon Soup combines the earthy richness of leeks, fennel, and potatoes with a hint of apple and a spicy kick from chili sauce. This creamy, comforting soup is perfect for warming up on chilly days.
Cook time 55 min
Prep time 5 min
Ingredients:
6 tbsp butter2 leeks
1 fennel bulb
1 onion
3 garlic cloves
12 potatoes
1 apple
6 cups vegetable broth
1 tsp salt
1 dash black pepper
1 cup heavy whipping cream
3 tbsp lemon juice
2 tbsp tarragon (estragon)
1 tsp chili sauce
Warm up with a delicious and comforting bowl of Spicy Potato Tarragon Soup. This recipe, loaded with rich flavors from leeks, fennel, and a touch of chili sauce, is perfect for a chilly day. The tarragon adds an aromatic twist that pairs wonderfully with the creaminess of the potatoes and the unexpected hint of apple.
Instructions:
- Clean and finely slice the leeks.
- Finely chop the fennel bulb and the onion.
- Mince the garlic cloves.
- Peel and dice the potatoes.
- Peel, core, and dice the apple.
- In a large pot, melt the butter over medium heat.
- Add the leeks, fennel, and onion. Sauté until they become translucent and start to soften, about 5-7 minutes.
- Add the garlic and sauté for an additional 1-2 minutes until fragrant.
- Add the diced potatoes and apple to the pot. Stir to combine with the sautéed vegetables.
- Pour in the vegetable broth.
- Season with salt and a dash of black pepper.
- Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, working in batches, carefully transfer the soup to a blender and blend until smooth. Return the soup to the pot if using a blender.
- Stir in the heavy whipping cream.
- Add the lemon juice and chopped tarragon.
- Stir in the chili sauce for a spicy kick.
- Taste the soup and adjust the seasoning if necessary.
- Ladle the soup into bowls and garnish with additional chopped tarragon if desired.
- Serve hot with crusty bread or your favorite side.
There you have it—a savory and slightly spicy potato tarragon soup that's both comforting and full of unique flavors. The balance of the smooth, creamy texture with the aromatic tarragon and a hint of spice makes this soup a standout dish. Enjoy it with a slice of crusty bread for the perfect meal!
Spicy potato tarragon soup FAQ:
After bringing the mixture to a boil, reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
Let the soup cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.
Yes, you can use half-and-half or a non-dairy cream alternative, but this may affect the richness and creaminess of the soup.
Waxy potatoes like Yukon Gold or red potatoes are ideal for cream soups, as they hold their shape and add a creamy texture when blended.
You can reduce or omit the chili sauce if you prefer a milder flavor. Alternatively, you can add more chili sauce for increased heat.
Cooking Tips:
- When washing the leeks, make sure to thoroughly clean between the layers to remove any hidden dirt.
- For a smoother soup, use an immersion blender to puree it directly in the pot, or transfer it in batches to a countertop blender.
- If you prefer a milder soup, reduce the amount of chili sauce or omit it entirely.
- Taste the soup before adding the lemon juice and adjust the seasoning as needed.
- For an added depth of flavor, consider roasting the fennel and garlic before adding them to the soup.
Nutrition Facts
8 ServingsCalories 430kcal
Protein 8g
Carbohydrates 60g
Fiber 8g
Sugar 9g
Fat 20g
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