I made the fennel variation of Dorie’s leek and potato soup. I added an extra potato, because even though “leek” comes before “potato” in the name, it’s the potato that draws me to this soup.
I topped each bowl with croutons and fried sage leaves.
Have you ever eaten fried sage leaves? They have an interesting flavor. My kids tried them: one liked them, the other didn’t.
They both loved the croutons.