I don’t know why, but the other day I got this intense craving for some potato leek soup. I’ve always avoided making it because I was sure it involved a million steps…But after poking around on Pinterest for a while, I realized it would be super easy to make.
Easy and super worth it, guys.
This could easily be made vegan or vegetarian simply by subbing in vegetable stock and omitting the ghee. It’s also Whole30 compliant!
One very important thing I want to mention up front: You have to make sure to wash your leeks thoroughly. They have all kinds of dirt in the layers, and dirt does not belong in your soup. To wash leeks, just cut the leafy tops and the roots off, then cut in half lengthwise. Slice the halves, place them in a bowl of warmish water, and then use your hands to mix them around for a bit. Drain in a colander, rinse the dirt out of the bowl, and repeat that process one more time.
Clean leeks are happy leeks.
Ok, so now that you have clean leeks, let’s talk about how to make this soup!
Potato Leek Soup with Crispy Sage
2 cleaned leeks
3 large yukon gold potatoes, peeled and cut into chunks
1/2 medium onion, chopped
3 cloves garlic, minced
1 sprig fresh thyme
1 sprig fresh rosemary
1 bay leaf
1 32 oz box chicken stock (use vegetable stock to make it vegan/vegetarian)
1 cup unsweetened almond milk (could sub coconut milk or heavy cream)
Salt and pepper
Fresh sage leaves
To begin, turn your burner on medium and heat a little olive oil in a large pot. Saute leeks and onion until translucent, about 5 minutes. Add potatoes, garlic, salt and pepper, and saute just until garlic is fragrant. Add a little more oil if anything is sticking.
Add chicken stock, fresh thyme and rosemary (don’t bother to remove it from the stem, just throw the whole thing in there!), and bay leaf. Bring everything to a boil, then turn heat to medium-low and allow to simmer until potatoes are fork tender. Remove from heat and stir in almond milk.
If you have a stick blender, this would be the perfect job for it! I’m not so fancy, so I used my food processor. A blender would also work. Whichever method you choose, please be careful…This soup is HOT and splatters will burn you!
Using a slotted spoon, transfer the chunky bits to a food processor or blender (ignore if you’re using an immersion blender, just stick that thing straight into the pot!). Make sure to remove the rosemary and thyme stems as well as the bay leaf. Carefully pulse until you have a smooth mixture, then begin to add a little liquid one ladle at a time. Pulse after each addition. Once you have about half of the liquid blended into the potatoes and leeks, transfer everything back into the remaining liquid in your pot and give it a stir. Check for seasoning and add more salt and pepper if necessary. Just before serving, stir in about a tablespoon of ghee (alternatively, you could drop about a teaspoon of ghee into each individual bowl). Garnish with crispy sage leaves (see below).
1/4 cup olive oil
Fresh sage leaves
Wash and thoroughly dry sage leaves (any water will make them splatter in the hot oil). Heat 1/4 cup oil in a small frying pan. When oil is hot, drop sage leaves in a few at a time. Fry ONLY for 3-4 seconds, then remove to a paper towel. Sprinkle with salt.
What is your favorite soup? Let me know in the comments!