Serves: 4 to 5

Prep Time: 15 minutes

Cooking: 30 minutes

Leeks and potatoes are a perfect combination for many recipes. One of my favorites is this simple soup. It’s easy to prepare and very satisfying to eat. The sage gives a great aroma to this dish. With a drizzle of yogurt and some chunks of roasted country bread, this soup is ready to be served!


3 medium leeks (about 500 gr / 1lb) sliced, and well rinsed

1 onion, chopped

2 medium potatoes, peeled and diced (about 300 gr / 10 oz)

500 gr /  2 cups vegetable stock

1/2 cup extra virgin olive oil

Salt and fresh cracked black pepper

For the topping :

Fresh yogurt

Chopped fresh sage


In a soup pot, sauté the onion, leeks, and potatoes for about 5 minutes. Add the stock, cover with a lid and simmer for about 20 minutes until vegetables are softened. With a hand blender, puree the soup to the consistency you desire, either very smooth or slightly chunky. Add more stock to adjust the thickness, if necessary.
Season the soup with salt and pepper, and serve it with a drizzle of yogurt, extra virgin olive oil and some chunks of roasted country bread.


It is important to clean the leeks very well to rid them of excess dirt. My preferred method for cleaning leeks is to first remove the tough outer leaves. Keep the end intact and cut your leeks lengthwise about two inches up from the end (see the small picture). Separate the leek leaves (they will stay together because the end holds them) and wash under running cold water to rinse off all the dirt.


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