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" cubes
  • 1 small red onion, chopped
  • ½ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 tsp. dried dill
  • 1 Tbsp. olive oil
  • 4 fresh sage leaves
  • ½ 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 2–3 seconds. Drain on paper towels, and season immediately with coarse salt. Serve soup with sage topping.