Ingredients
2 lbs. potatoes (such as Yukon Gold), cut into 2-inch pieces
3 Tablespoons olive oil, divided
salt & pepper to taste
1 cup leeks, thinly sliced (about 1/2 of one large leek)
6 cups vegetable stock
6 sage leaves, chiffonade
Preparation
Preheat oven to 400 °F.
Toss potatoes with 2 tablespoons of olive oil, salt, and pepper. Roast for 20-25 minutes.
In a soup pot, sauté leeks in 1 tablespoon of olive oil for 2-3 minutes. Add roasted potatoes and stock. Bring to a boil, reduce heat, and simmer, uncovered, for about 30 minutes.
Transfer soup solids to a food processor, adding about half the stock and process to make a smooth purée.
Return the purée to the pot, stir well to incorporate it into the remaining stock, and add sage. Adjust the seasonings to taste.
Warm over low heat for 5-10 minutes and serve immediately.
