Leek, potato and sage soup

Leek, Potato, and Sage Soup is a hearty and flavorsome dish that brings together leeks, potatoes, and sage to create a comforting bowl of goodness. This recipe serves 4 and takes approximately 45 minutes to prepare and cook. Each serving packs a punch of nutrition, offering a low-calorie, high-fiber meal that’s perfect for a chilly day.

Ingredients FOR LEEK, POTATO AND SAGE SOUP

Here’s what you’ll need:

• 2 large leeks, finely chopped (about 2 cups/500g)
• 3 medium potatoes, peeled and diced (about 2 cups/500g)
• 8-10 fresh sage leaves, chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups (1 liter) vegetable broth
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup (120ml) heavy cream (optional for garnish)
• Fresh chives, for garnish

Preparation Time

• Preparation: 15 minutes
• Cooking: 30 minutes

Serves 4

Nutritional Information (Per Serving) FOR LEEK, POTATO AND SAGE SOUP

• Calories: 240 kcal
• Carbohydrates: 34g
• Protein: 4g
• Fat: 10g
• Fiber: 4g

Instructions FOR LEEK, POTATO AND SAGE SOUP

1. Prepare the Leeks: Start by cleaning the leeks thoroughly. Slice them thinly, including the white and light green parts, and set aside.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic. Sauté until they become translucent and fragrant, which should take about 3-5 minutes.
3. Add Leeks and Potatoes: Toss in the finely chopped leeks and diced potatoes. Stir well to combine all the ingredients. Let them cook together for another 5 minutes, allowing the flavors to meld.
4. Introduce Sage: Sprinkle the freshly chopped sage leaves into the pot. Sage adds a delightful aroma and flavor to the soup. Stir the mixture gently, allowing the sage to infuse its essence into the ingredients.
5. Pour in the Broth: Now, it’s time to bring in the vegetable broth. Pour in the 4 cups of broth, ensuring it covers all the ingredients in the pot. Increase the heat to bring the mixture to a boil.
6. Simmer and Season: Once the soup is boiling, reduce the heat to a gentle simmer. Season with salt and pepper to taste. Allow the soup to simmer for about 20-25 minutes or until the potatoes are tender.
7. Blend to Smoothness: Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can use a regular blender, but be sure to allow the soup to cool slightly before blending.
8. Serve Hot: Ladle the hot soup into bowls. If desired, drizzle a tablespoon of heavy cream over each serving and garnish with fresh chives.

Tips

1. For a dairy-free version, you can skip the heavy cream. The soup is still incredibly creamy and flavorful without it.
2. Feel free to adjust the amount of sage according to your taste preferences. Some people enjoy a stronger sage flavor, while others prefer it milder.
3. This soup pairs wonderfully with crusty bread or a simple green salad for a complete meal.
4. Store any leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions FOR LEEK, POTATO AND SAGE SOUP

Serve your delicious Leek, Potato, and Sage Soup in warm bowls. It’s perfect as a light lunch or a comforting dinner. You can accompany it with a sprinkle of grated Parmesan cheese or a drizzle of extra-virgin olive oil for an extra layer of flavor. Don’t forget a side of crusty bread to complete the experience.

In conclusion, this recipe for Leek, Potato, and Sage Soup is a fantastic addition to your culinary repertoire. It’s not only tasty but also packed with nutrients. Whether you’re a seasoned cook or a beginner in the kitchen, you can whip up this soup with ease. So, gather your ingredients, follow the steps, and enjoy a warm, wholesome bowl of homemade goodness. Bon appétit!

Leek, Potato, and Sage Soup

Leek, Potato, and Sage Soup is a hearty and flavorsome dish that brings together leeks, potatoes, and sage to create a comforting bowl of goodness. This recipe serves 4 and takes approximately 45 minutes to prepare and cook. Each serving packs a punch of nutrition, offering a low-calorie, high-fiber meal that’s perfect for a chilly day.

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Nutritions

Nutrition Facts

Leek, Potato, and Sage Soup

Amount per Serving

Calories

240

% Daily Value*

Fat

 

10

g

15

%

Carbohydrates

 

34

g

11

%

Fiber

 

4

g

17

%

Protein

 

4

g

8

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 2 large leeks finely chopped (about 2 cups/500g)
• 3 medium potatoes peeled and diced (about 2 cups/500g)
• 8-10 fresh sage leaves chopped
• 1 onion finely chopped
• 2 cloves garlic minced
• 4 cups 1 liter vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ cup 120ml heavy cream (optional for garnish)
• Fresh chives for garnish

Instructions

• Prepare the Leeks: Start by cleaning the leeks thoroughly. Slice them thinly, including the white and light green parts, and set aside.
• Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic. Sauté until they become translucent and fragrant, which should take about 3-5 minutes.
• Add Leeks and Potatoes: Toss in the finely chopped leeks and diced potatoes. Stir well to combine all the ingredients. Let them cook together for another 5 minutes, allowing the flavors to meld.
• Introduce Sage: Sprinkle the freshly chopped sage leaves into the pot. Sage adds a delightful aroma and flavor to the soup. Stir the mixture gently, allowing the sage to infuse its essence into the ingredients.
• Pour in the Broth: Now, it’s time to bring in the vegetable broth. Pour in the 4 cups of broth, ensuring it covers all the ingredients in the pot. Increase the heat to bring the mixture to a boil.
• Simmer and Season: Once the soup is boiling, reduce the heat to a gentle simmer. Season with salt and pepper to taste. Allow the soup to simmer for about 20-25 minutes or until the potatoes are tender.
• Blend to Smoothness: Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can use a regular blender, but be sure to allow the soup to cool slightly before blending.
• Serve Hot: Ladle the hot soup into bowls. If desired, drizzle a tablespoon of heavy cream over each serving and garnish with fresh chives.

Notes

For a dairy-free version, you can skip the heavy cream. The soup is still incredibly creamy and flavorful without it.

Feel free to adjust the amount of sage according to your taste preferences. Some people enjoy a stronger sage flavor, while others prefer it milder.

This soup pairs wonderfully with crusty bread or a simple green salad for a complete meal.

Store any leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions
Serve your delicious Leek, Potato, and Sage Soup in warm bowls. It’s perfect as a light lunch or a comforting dinner. You can accompany it with a sprinkle of grated Parmesan cheese or a drizzle of extra-virgin olive oil for an extra layer of flavor. Don’t forget a side of crusty bread to complete the experience.