Leek and potato soup with sautéed sage leaves

Leek and pototo soup is one of the easiest soups around and great for a rainy August day. If you don’t have any leeks, live dangerously and use 2 cups of yellow, Vidalia or Spanish onions. No one will arrest you.

We also had loads of beautiful fresh sage in the garden so I thought I should do something with it. So, sautéed sage as a garnish it was.

Ingredients

• 2 large leeks, cleaned and sliced fine (white and tender green parts)
• 5 medium size red potatoes, washed and diced (no need to peel them if the skins are tender)
• 2 cloves garlic, sliced
• 2 bay leaves
• 2-3 Tbsp butter
• 1 litre chicken stock (or vegetable stock)
• salt and pepper to taste
• bunch of fresh sage leaves, washed and removed from stock

Method

1. Melt butter in a medium-size pot over med-low heat. Add the leeks and sauté until tender.
2. Add the sliced garlic and cook until aromatic.
3. Add the chicken stock, pototoes, bay leaves, a healthy grind of pepper and salt.
4. Give it a good stir and bring just to a boil and then reduce the heat to a low simmer.
5. Simmer for 45 minutes.
6. Done.
7. For the sage leaves, cover the bottom of a frying pan with good olive oil and bring the oil to a shimmer (medium-high). Add the sage leaves in a single layer and fry for about 30 seconds flipping half way through. Remove the sage leaves to a plate lined with a paper towel to drain and sprinkle lightly with sea salt.
8. Ladle soup in to bowls and garnish with the fried sage leaves.
9. Serve with some good bread.