This potato-leek soup with sage is the most with when it comes to aromatics. Loaded with onion, leek, celery, fennel, it’s a rich, flavorful potato soup recipe that deserves a spot on your weekly menu.
This potato soup recipe is all-in on aromatics. From onion, leek, celery, and fennel to a flavorful sage oil topping and fresh fronds, the flavor will not be lacking from this potato soup.
This recipe is great for the winter when comfort is a must.
How to make this easy soup recipe:
The foundation of this potato-leek soup recipe is simple.
First, aromatics. Next, a roux. Finally, potatoes. Once the potatoes are soft, a bit of cream will add even more richness to this soup.
In this recipe, I used:
- Aromatics: Onion, leek, celery, and fresh fennel
- Spices: Thyme, garlic powder, and paprika
- Potatoes: Yukon gold
- Garnish: Sage oil
You can modify it endlessly, though! Try adding carrots or topping with crispy bacon or pancetta. You can also stir in fresh spinach or kale at the end of cooking. No Yukon golds? Try it with baby reds or Russet potatoes. Leave the skins on or remove them, depending on your preferences.
Let’s talk sage oil, though. This is really the magic of this potato-leek soup recipe. This little oil only takes a minute to make. Just heat up extra virgin olive oil and add chopped fresh sage. The second you add the sage to the oil, it will begin bubbling rapidly. Reduce heat or remove from heat and let the residual heat cook the sage for 1-2 minutes. Don’t let it burn! The flavor and color will intensify over the days.
You can put it in an airtight jar in the refrigerator for up to one month. The longer it is in the refrigerator, just be sure to taste it first before using it and make sure it doesn’t taste off. If it does, throw it away.
Drizzle this luscious potato soup with sage oil and enjoy!
Looking for more vegetarian recipes? Check my archives!
If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!
Potato-Leek Soup with Sage
- Soup pot
- Small saucepan
- 1 tablespoon neutral oil
- 1 medium onion peeled and diced
- 2 small leeks white and light green parts only, scrubbed and thinly sliced
- 4 ribs celery trimmed and finely diced
- 1 fennel bulb cored and thinly sliced, fronds reserved
- 3 tablespoons butter
- 1 teaspoon dry thyme
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3 tablespoons flour
- 5 cups water or low-sodium vegetable stock
- 1 pound potatoes scrubbed and peeled (or leave skins on, if you prefer), cut into 1″ cubes
- ¼ cup heavy cream optional
- ¼ cup extra virgin olive oil
- 2 tablespoons finely chopped sage
- Salt and pepper
Cook the aromatics:
- Heat the oil in a large soup pot over medium heat. Add the onion and leeks and cook, stirring occasionally, until they soften about 6–7 minutes.
- Add the celery and fennel and cook for an additional 5 minutes—season with salt and pepper.
Bloom the spices:
- Melt the butter into the pot and add the thyme, paprika, and garlic powder—Cook for 45 seconds.
Prepare the roux:
- Sprinkle the flour over the aromatics. Cook, stirring regularly, for 3–4 minutes.
- Slowly whisk in the water or stock in 1-cup increments. Whisk after each addition until smooth. Turn the heat to medium-high. Continue adding the liquid and whisking until all the liquid has been incorporated. Taste and season generously with salt and pepper.
Cook the potatoes:
- Once the liquid is bubbly and simmering rapidly, add the potatoes. Reduce heat to medium and cook for 30 minutes until the potatoes are fork-tender. Taste and adjust the seasonings once more.
Prepare the sage oil:
- As the potatoes simmer, prepare the sage oil. Pour the extra virgin olive oil into a small saucepan and turn the heat to medium. Once the oil is hot, add the sage. The oil should bubble as soon as the sage is added. Next, turn the heat to low and allow the oil and sage to bubble lightly over low heat until fragrant, about 2 minutes more. Be careful not to burn the sage!
- Turn off the heat and add a sprinkle of salt. Set aside.
- Once the potatoes are fork-tender, stir in the cream and simmer for 5 minutes more. Turn off the heat. Spoon the soup into bowls and garnish with reserved fennel fronds. Drizzle the sage oil on top. Enjoy!