Salmon Chowder with Yukon gold Potatoes

2 tsp. Olive Oil
2 Leeks (white part), chopped
2 clv Garlic, minced
1 tsp. Tarragon, dried
2 medium Yukon Gold Potatoes, peeled & cubed
4 C. Chicken Broth
1 1/2 C. Salmon, broken into pieces
12 ounces Evaporated Milk
Salt and Pepper

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