- 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.
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.
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 a sprinkle of salt. Set aside.
Calories: 459kcal | Carbohydrates: 30g | Protein: 5g | Fat: 37g | Sodium: 128mg | Fiber: 5g | Sugar: 1g | Vitamin C: 30mg