Go Back
–+ servings
מרק קרם תפוחי אדמה עם כרישה ומרווה בקערה לבנה על רקע עץ בהיר

Creamy Potato Leek Soup with Fresh Sage

Just before winter says goodbye, here’s a cozy, soul-warming bowl of comfort – fragrant with sage and full of flavor. Made with simple, everyday ingredients like leeks and zucchini, blended into the perfect velvety texture.💡 Pro tip: Make a double batch. You’ll thank me later!
Print Recipe Pin Recipe
Servings: 6
Ingredients Method

Ingredients
  

  • 3 Tbs oil
  • 3 Medium leeks, cleaned and thinly sliced – white and light green parts only
  • 2 Zucchini with light skin, unpeeled
  • 2.2 lbs Potatoes, peeled and diced
  • 12-16 Fresh sage leaves, finely chopped to taste
  • ½ teaspoon Dried thyme
  • 2 Bay leaves
  • 8 Whole allspice (berries)
  • 4 cloves Garlic cloves, peeled and crushed and if you're a garlic lover like me, feel free to add more!
  • 4-6 cups water add as needed to reach your desired consistency
  • 1 teaspoon Organic vegetable powder (bouillon-style) optional
  • Salt, white pepper, and a pinch of nutmeg – to taste
  • 1 cup oat milk
To Serve
  • a sprinkle of fresh sage, a drizzle of olive oil, and crispy croutons

Method
 

  1. Heat the oil in a soup pot. Add the leeks and sauté over medium heat, stirring occasionally, for about 5 minutes – until the leeks begin to soften.
  2. Add the garlic and sage, and stir for a few seconds until fragrant.Add the zucchini and sauté for another 1–2 minutes.
  3. Place the bay leaves and allspice berries in a small cloth bag, tea infuser, or tie them in a piece of cheesecloth. Close it well and add to the pot.
  4. Cover the pot and bring to a boil over high heat. Reduce the heat and simmer for about 30 minutes, until the potatoes are tender. Add the oat milk and stir well. Remove the bag with the bay leaves and allspice berries.
  5. Blend the soup using an immersion blender until completely smooth.If the soup is too thick, add hot water gradually until you reach the desired consistency.Taste and adjust the seasoning, if needed.
To Serve
  1. Ladle the soup into bowls. Sprinkle with chopped fresh sage, drizzle with olive oil, and top with croutons.

Tried this recipe?

Let us know how it was!