This isn’t your average leek and potato soup. The addition of smoked paprika adds depth, whilst the brown butter and crispy sage garnish transforms it into something special.

Ingredients

For the soup:

• 4 large leeks (white and light green parts only), cleaned and sliced
• 4 medium Yukon Gold potatoes, peeled and diced
• 40g butter
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1.25 litres vegetable stock
• 240ml whole milk or cream
• Salt and white pepper to taste
• Pinch of nutmeg

For the brown butter sage topping:

• 40g butter
• 8-10 fresh sage leaves
• Flaky sea salt

Method

1. Prepare the base: In a large pot, melt the butter over medium heat. Add the sliced leeks and a pinch of salt. Cook gently for 8-10 minutes until softened and sweet, but not browned.
2. Build flavour: Add the minced garlic and smoked paprika, stirring for about 30 seconds until fragrant.
3. Simmer: Add the diced potatoes and stock. Bring to the boil, then reduce heat, cover with a lid, and simmer for 20-25 minutes until the potatoes are completely tender.
4. Blend: Using an immersion blender, purée the soup until silky smooth (or leave it slightly chunky if you prefer texture). Alternatively, carefully transfer to a blender in batches.
5. Finish: Stir in the milk or cream, nutmeg, and season generously with salt and white pepper. Keep warm on low heat.
6. Make the topping: In a small pan, melt the butter over medium heat. Once it starts to foam and turn golden brown with a nutty aroma (about 3-4 minutes), add the sage leaves. They’ll sizzle and crisp up in about 30 seconds. Remove from heat immediately.
7. Serve: Ladle the soup into bowls, drizzle with the brown butter, top with crispy sage leaves, and finish with a sprinkle of flaky sea salt.

Serves

4-6 people

Tips

• The smoked paprika is subtle but adds a lovely warmth—don’t skip it!
• For a vegan version, use olive oil instead of butter and coconut cream instead of dairy
• This soup freezes beautifully (make the brown butter fresh when serving)
• Yukon Gold potatoes create the creamiest texture, but Maris Piper or King Edward work well too. Avoid waxy potatoes (like new potatoes) or very floury ones (like Russets).