Creamy Potato Leek Soup with Tangy Tarragon Drizzle - USPB - Colorado Potato

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 5 cups leeks, cleaned and thinly sliced (white and light green parts only)
• 1/2 cup chopped shallots
• 1/2 cup diced onion
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 5 cups reduced sodium chicken broth
• 3 medium (5.3 ounce) russet potatoes, peeled and cut into ½-inch cubes
• 2 bay leaves
• 1 slice whole wheat bread, lightly toasted and torn in to small pieces
• 1 cup low-fat evaporated milk