Potato Soup with Fried Sage

This soup is smooth, rich, and simple to throw together on a busy autumn evening. The fried sage is a snap to make, and the burst of flavor and texture it brings is well worth the few minutes it takes to pull together.

Serves: 2Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 2


  • 4 cups vegetable broth
  • 1 large russet potato, cut into 1-inch cubes
  • 1 small red onion, chopped
  • 1⁄2 tsp. kosher salt
  • 1⁄2 tsp. freshly ground black pepper
  • 1 tsp. dried dill
  • 1 Tbsp. olive oil
  • 4 fresh sage leaves
  • 1⁄2 tsp. coarse sea salt


  • Bring the vegetable broth to a boil over medium-high heat in a medium saucepan. Add potatoes, onion, salt, and pepper to the broth. Reduce heat and simmer until potatoes are fork-tender, about 25 minutes. Process until smooth with an immersion blender. Stir in dill, and reserve.
  • Heat oil in a small frying pan over medium heat. When oil is hot but not smoking, fry sage leaves for 2 to 3 seconds. Drain on paper towels, and season immediately with coarse salt. Serve soup with sage topping.