Spicy potato tarragon soup
Warm up with a comforting bowl of Spicy Potato Tarragon Soup, featuring a delightful blend of buttery leeks, fennel, and onions, enriched with the creaminess of heavy whipping cream. Potatoes and a hint of apple add a unique twist, while tarragon and a touch of chili sauce provide a spicy, aromatic finish. Perfect for a cozy dinner or a sophisticated lunch.
- 13 Mar 2025
- Cook time 55 min
- Prep time 5 min
- 8 Servings
- 14 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 570 grams |
| Energy | |
| Calories 430kcal | 22% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 8g | 20% |
| Sugar 9g | 9% |
| Fat | |
| Fat 20g | 24% |
| Saturated 12g | 40% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 260ug | 29% |
| Choline 45mg | 8% |
| Vitamin B1 0.28mg | 24% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 3.26mg | 20% |
| Vitamin B6 0.89mg | 52% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.05ug | 2% |
| Vitamin C 60mg | 69% |
| Vitamin E 0.74mg | 5% |
| Vitamin K 36ug | 31% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.36mg | 40% |
| Iron, Fe 2.99mg | 27% |
| Magnesium, Mg 80mg | 18% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 1420mg | 42% |
| Selenium, Se 2.46ug | 4% |
| Sodium, Na 870mg | 58% |
| Zinc, Zn 1.04mg | 9% |
| Water | |
| Water 480g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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