#WIEN Potato Tarragon Soup with Fennel and Leeks

Fall is upon us, so that means soup weather! I was in Seattle Labor Day weekend and was lucky enough to check out some cool foodie spots (thanks to my tour guide and friend, Rachel) that got my mind wheeling for some new receips. We spent Saturday night at The Whale Wins restaurant -- a really cute place with delicious and inventive food -- but I must admit my tummy could have been fuller if we only had bigger wallets. Anyhow, the chicken dish we ate had me jones'ing for Tarragon...So after a chilly weekend in Seattle (it was 60 degrees there and 85 in MN), I was ready to find a Tarragon soup recipe to warm up the week. This recipe combines many of my favorite veggies, so I couldn't be happier with the results. I made it vegan to lighten up the load a little. And to pay tribute to my co-host vegan friend.

Recipe is adapted from Happy Yolks.
6 Tablespoons butter or coconut oil
2 leeks, sliced and rinsed of any debris
1 large fennel bulb, sliced
1 large onion, sliced
4 cloves garlic, roughly chopped
2 lbs. mixed red and yellow/gold potatoes, diced
1 apple, peeled, cored, and diced
6 C. vegetable stock
1 tsp. salt
Pepper
1 -14 oz. can coconut milk (full fat or light)
Juice of 1 lemon
1/4 C. minced tarragon
1 Tbsp. Sriracha

Saute the butter, leeks, fennel, onion, and garlic over medium heat until soft -- about 10-15 minutes. Add the potatoes and apple and cook another 10 minutes (uncovered) over medium-high heat. Try to brown the potatoes and caramelize the vegetables. Add the stock to deglaze the pan, then add the salt and pepper to taste. Cover, and simmer for 30-35 minutes until the potatoes are tender with poke of a fork. Remove from heat and stir in the coconut milk and lemon juice. Using a stick blender, puree the mixture until smooth. Stir in the tarragon and Sriracha -- you may wish to add more/less of the Sriracha to taste.