3 Tbsp. olive oil or butter
2 leeks sliced in ¼ inch rings
1 small onion, chopped
4 cloves garlic
2 Tbsp. water
½ lb red skinned potatoes, unpeeled, cut into ½ chunks
4 cups chicken broth
2 tsp. fresh tarragon
½ cup whipping cream
½ cup plain whole yogurt

Sautee onion, garlic and leek in oil. Add potatoe and broth. Boil. Simmer 10 minutes until potatoes are tender. Turn heat off. Add tarragon. Let cool. Add cream and yogurt, salt and pepper.