Creamy Chicken and Tarragon Soup

Ingredients

• • 1 lb (450 g) boneless, skinless chicken breasts (about 2 breasts)
  • 8 cups (2 litres) low-sodium chicken broth
  • 2 potatoes, peeled and cut into large dice
  • 2 carrots, peeled and cut into ¼-inch (5 mm) rounds
  • 2 celery stalks, cut into ¼-inch (5 mm) slices
  • 1 small leek, cut into ¼-inch (5 mm) rounds
  • 3 tbsp unsalted butter, softened
  • 3 tbsp unbleached all-purpose flour
  • ¼ cup (60 ml) 35% cream
  • 2 tbsp tarragon leaves