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
Heat the oil in a large saucepan over medium heat. Add the leeks and garlic and cook, stirring, until softened, about 3 minutes. Add the tarragon and cook 1 minute, until fragrant. Add the potatoes and broth and bring to a simmer. Partially cover the pan and simmer until the potatoes are fork-tender, 8 to 10 minutes. Stir in the salmon and milk and simmer 2 minutes to heat through. Remove from the heat, season to taste with salt and pepper, and serve.
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