A delicious classic soup, perfect to warm up on those cool fall and winter days.
Ingredients
- 3 large leeks (approx 1.5-2lb), white and light green parts only, thinly sliced and well washed
- 1 medium carrot, peeled and diced
- 4 medium potatoes, peeled and diced
- 3 tbsp butter
- 1 small onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable or chicken broth
- 1 cup chicken or vegetable stock
- 1/2 cup half-and-half cream
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground pepper, to taste
- 1/4 cup olive oil (for crispy sage garnish)
- 6–8 fresh sage leaves
Instructions
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Prepare the leeks: Rinse the sliced leeks thoroughly in a bowl of cold water, separating the rings to remove any dirt. Drain and pat dry.
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Cook the aromatics: In a large pot, melt the butter over medium heat. Add the leeks, onion, and carrot. Cook, stirring occasionally, until softened (but not browned), about 8 minutes. Add the garlic and cook for another minute.
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Add potatoes and broth: Stir in the diced potatoes, thyme, bay leaf, broth, and water. Bring to a boil, then reduce the heat to low and simmer uncovered for 20–25 minutes, or until the potatoes are very tender.
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Blend the soup: Remove the bay leaf. Use an immersion blender to purée the soup until smooth, or blend in batches in a blender and return to the pot. Feel free to leave some potato chunks if you like a heartier soup!
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Add cream: Stir in the heavy cream or half-and-half. Season with salt and pepper to taste. Simmer gently for another 5 minutes to let the flavors meld.
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Prepare crispy sage: While the soup simmers, heat olive oil in a small skillet over medium heat. Fry the sage leaves for 1–2 minutes, until crisp but not browned. Remove with a slotted spoon and drain on a paper towel.
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Serve: Ladle the soup into bowls, garnish with crispy sage leaves, and a drizzle of the sage-infused olive oil.
