Salmon Chowder with Yukon Gold Potatoes

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2 teaspoons olive oil

2 leeks (white part only), rinsed well and chopped

2 cloves garlic, minced

1 teaspoon dried tarragon

2 medium-size Yukon gold potatoes, peeled and cut into 1-inch cubes

4 cups reduced-sodium chicken or vegetable broth

1 1/2 cups leftover salmon broken into pieces

1 (12-ounce) can evaporated fat-free milk or lowfat milk

Salt and freshly ground black pepper