This hot weather favorite will serve 5 or 6.
2 T. butter or margarine
6 or 7 scallions, including green tops, sliced
1/2 T. dried tarragon
2 large potatoes, peeled and diced small
6 cups chicken broth
2 cups half-and-half
Salt and pepper to taste
1/2 cup heavy cream, optional
V.S.P. Melt the butter in a 3-quart pot and sauté the scallions until they are soft but not brown. Add the tarragon and potatoes and cook for 3 or 4 minutes more over low heat. Add the stock, bring to a boil and simmer the vegetables until the potatoes are soft, about 20 to 25 minutes.
Add the half-and-half, bring the soup back to a boil and turn off the heat. Puree the soup in a blender or food processor until it is smooth and season it to taste with salt and pepper. Taste the soup again when it is cold and adjust seasoning.
At serving time stir in some heavy cream if you like a richer soup.