Imagine a velvety, soul-warming soup that transports you straight to the rustic kitchens of the French countryside with just one spoonful. This Potato Leek Soup with Sage isn't just a recipe—it's a culinary journey that transforms simple ingredients into a luxurious, creamy experience that will make your taste buds dance and your kitchen smell like a gourmet restaurant. Whether you're seeking a cozy meal on a chilly evening or wanting to impress dinner guests with minimal effort, this recipe is your secret weapon to culinary excellence.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 3 large potatoes, peeled and diced
- 2 leeks, sliced
- 4 cups vegetable broth
- 1 cup cream
- 2 tablespoons fresh sage, chopped
- Salt and pepper to taste
Instructions
- Thoroughly wash the leeks, carefully separating and rinsing each layer to remove any trapped dirt. Slice the white and light green parts of the leeks into thin half-moons.
- Peel the potatoes and cut them into uniform 1-inch cubes to ensure even cooking. Set aside.
- In a large heavy-bottomed pot, melt butter over medium heat. Add the sliced leeks and sauté until they become soft and translucent, approximately 5-6 minutes, stirring occasionally to prevent browning.
- Add the diced potatoes to the pot with the leeks and stir to combine. Pour in the vegetable broth, ensuring the potatoes are fully covered.
- Bring the mixture to a gentle boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup to a standard blender in batches.
- Stir in the cream and chopped fresh sage, returning the pot to low heat. Gently warm the soup, being careful not to let it boil.
- Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
- Ladle the soup into warm bowls and garnish with additional fresh sage leaves or a drizzle of cream if desired. Serve immediately.
Tips
- Leek Cleaning Hack: Slice leeks first, then thoroughly rinse in a colander to remove all hidden dirt between layers.
- Potato Perfection: Cut potatoes into uniform cubes to ensure even cooking and a smooth texture.
- Blending Brilliance: Use an immersion blender for easier, mess-free pureeing directly in the pot.
- Cream Control: Add cream off the heat to prevent curdling and maintain a silky consistency.
- Flavor Boosting: Toast sage leaves briefly in butter before adding to intensify their aromatic qualities.
- Texture Tip: For an extra-smooth soup, pass the puree through a fine-mesh strainer.
- Serving Suggestion: Garnish with crispy sage leaves, a drizzle of cream, or even croutons for added texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 5g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 55mg
