Directions

• In a large Dutch oven or heavy pot melt butter and olive oil together over medium heat. Add leeks, shallots, and onions. Stir to combine and coat with melted butter. Season with salt and pepper.
• Reduce heat to medium and cook until vegetables are softened, stirring frequently, about 10 to 15 minutes.
• Increase heat to high and add chicken broth, cubed potatoes, and bay leaves. Bring mixture to a boil, reduce heat and simmer until the potatoes are soft and tender, about 12 to15 minutes.
• Remove half the potatoes and set aside. Add toasted bread and cook until bread begins to dissolve, about 5 more minutes. Remove bay leaves.
• Purée soup until smooth using a blender or food processor. Stir in reserved potatoes and evaporated milk. Top with Tangy Tarragon Drizzle before serving.
• Tangy Tarragon DrizzleMix together mayonnaise, buttermilk, tarragon, and mustard in a medium bowl. Season with salt and pepper.
• To serve, drizzle on soup and garnish with tarragon leaves.