Simple is best. Most times the best recipes are the simplest ones. Simple and classic flavor combinations are usually the ones that stick. The simplicity of this creamy potato leek bisque is what made us love it. That and the fact that it’s hearty and satisfying and really quick to whip up!
This bisque isn’t fancy by any means, so I dressed it up with a few crunchy-salty fried sage leaves! Fry your herbs people. Try it, it’s fun! Plus, you’ll be left with a slightly herb-infused oil that you can use to drizzle over the soup or make into a vinaigrette later. So easy, SO FANCY.
Russet potatoes are cooked until perfectly soft and creamy in a simple broth of garlic, leeks and dry white wine. Pair this soup with a hearty baked bread, a cold beer, or both.
A creamy vegan potato leek bisque topped with crunchy salty fried sage leaves.
1 large russet potato
1 large leek
3 cloves garlic
1/2 cup dry white wine (optional)
1 bay leaf
1/2 tsp red pepper flakes
12 fresh sage leaves
1 tbsp olive oil + more for fried sage
salt and pepper
Peel and chop potato into 1" chunks. Clean leek thoroughly* and thinly slice. Peel and mince garlic cloves. Clean and dry sage leaves.
Heat 1 tbsp olive oil in a large heavy pot over medium heat. Once hot, add leeks and cook, stirring occasionally, until softened (about 5 mins). Add garlic, red pepper flakes, salt and pepper and stir until fragrant (1 min). Add white wine and cook until reduced by half. Add potatoes and bay leaf and stir to combine. Pour in enough water to just cover the vegetables. Bring to a boil. Turn heat down and simmer, partially covered, until potatoes are tender (15 mins).
Meanwhile, add enough olive oil in a small skillet to cover the bottom of the pan, and heat over medium heat. Once the oil is hot, carefully add sage leaves to the skillet and fry until crispy (about 1 min). Remove from oil and place on a paper towel (sprinkle with salt). Reserve the olive oil.
Remove soup from heat. Using an immersion blender, blend until smooth. Add more water and sage-infused olive oil to the soup to thin it if necessary. Place pot back onto low heat until ready to serve.
Portion soup into bowls and top with a drizzle of reserved sage-infused olive oil and fried sage leaves.
*How to clean a leek: Cut off the dark green end of the leek, as well as the white root end. Slice leek in half lengthwise. Hold each half under cold running water, separating the layers to remove any dirt.
Dry white wine is optional in this recipe, but it really adds a nice layer of flavor to the base of the soup. If you're not planning on using the white wine, just add water or broth instead.
An immersion blender makes quick work of this soup. I use this one, and it's served me well! If you don't have one, a regular blender will do. Just make sure to let soup cool before blending, and don't overfill the blender. Return to pot and reheat after blending.