Leek and Potato Soup
Makes 6 servings

1 tablespoon olive oil
1 onion, finely chopped
1 bunch leeks (white part only), sliced
2 garlic cloves, minced
3 cups home-made or canned low-salt chicken broth
2 large golden or russet potatoes or 3/4 pound sunchokes, peeled and diced
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon
Salt and freshly ground black pepper, to taste
1/4 cup dry white wine (optional)
1/4 cup heavy cream or plain low-fat yogurt
2 tablespoons finely chopped fresh flat-leaf Italian parsley
Plain low-fat yogurt or sour cream for garnish

In a large saucepot, heat the oil over medium heat and sautÈ the onion, and leeks until soft. Add the garlic, chicken broth, potatoes or sunchokes, and tarragon and bring to a boil. Cover and simmer for 20 minutes or until the vegetables are tender. Let cool slightly, then puree in a blender or a food processor. Season with salt and pepper. Blend in the wine, if desired, and cream or yogurt. Serve hot or cold. Garnish with parsley and a dollop of yogurt or sour cream.