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!
Leek and Potato Soup
- Soup pot with lid
- Chef knife
- Cutting board
- Handheld electric blender or food processor
- Wooden spoon
- Bowls for serving
For making the soup
- 1 medium onion - chopped
- 2 cloves garlic - peeled and crushed
- 4 sage leaves - chopped
- 2 medium leeks - well rinsed and sliced
- 2 medium potatoes - peeled and diced
- 500 g vegetable stock
- 2 Tablespoons extra virgin olive oil
- Fresh-ground black pepper to taste
- Salt to taste
For topping the soup
- ½ cup fresh yogurt
- 2 teaspoon extra virgin olive oil
Preapre the soup base
- In a soup pot or Dutch oven, add the extra virgin olive oil and the chopped onion, garlic, sage and the leeks.
- Turn the heat on medium-low and with a wooden spoon mix well to make sure the onion is covered with oil. Sauté for about 1 minute stirring often.
- Turn the heat to low, add a dash of water, cover with a lid, and cook for about 2 minutes, until the veggies are softened.
Cook the soup
- Add the diced potatoes to the sauté, season with salt and black pepper, and stir well to mix. Sauté for 2-3 minutes stirring well to coat the vegetables with the oil.
- Pour in the vegetable broth, covering the vegetables. Bring the mixture to a gentle boil, then reduce the heat to a low simmer. Let it simmer for about 15-20 minutes, or until the vegetables are tender when pierced with a fork.
- TIP: If your soup looks too dry, add more stock if needed, a ladle at a time, without overdoing it but making sure there’s enough liquid to cook the vegetables. If the soup appears liquidy, cook over high heat for a few minutes to let the extra liquid evaporate.
Finish and serve the soup
- When the vegetables are soft, use an immersion blender or a regular blender (in batches if necessary) to blend the soup until it reaches a smooth and creamy consistency. If you use a regular blender, return the pureed soup to the pot.
- Taste the soup and adjust the seasoning with salt and pepper to suit your preference. Continue to cook for a few more minutes to allow the flavors to meld. Turn the heat off. Add salt & pepper to taste.
- Serve the soup when still hot, in individual bowls, drizziling each serving with yogurt and extra virgin olive.