Creamy Leek and Potato Skillet with Crispy Sage
Ingredients
- 3 mediumleeks
- 1 poundrusset potatoes
- 3 tablespoonbutter
- 3 sprigsfresh thyme
- 1½ cupchicken broth
- ½ cupheavy cream
- ·salt
- ·black pepper
- 8 leavesfresh sage leaves
Prep
- 01
Trim dark green tops and root ends from 3 medium leeks. Halve lengthwise, then slice into 1/2-inch half-moons. Rinse thoroughly to remove any trapped soil.
- 02
Cut 1 pound russet potatoes into 1/2-inch cubes (no need to peel).
Method
- 01
Heat 2 tablespoons butter in a large skillet over medium heat. Once foaming, add the leeks and a pinch of salt. Cook, stirring occasionally, for 5–6 minutes until soft and golden at the edges.
- 02
Add the potatoes and thyme to the skillet. Pour in the chicken broth and bring to a simmer. Cook uncovered for 12–15 minutes, stirring occasionally, until the potatoes are tender and beginning to break down.
- 03
Stir in the heavy cream and cook for 2–3 minutes more until slightly thickened. Taste and season generously with salt and black pepper.
- 04
Meanwhile, heat the remaining 1 tablespoon butter in a small skillet over medium. Add the sage leaves and cook for 1–2 minutes, swirling gently, until crispy and fragrant. Remove to a paper towel.
- 05
Transfer the creamy leek and potato mixture to bowls or plates. Top each serving with crispy sage leaves and serve warm.
Spice Tips
For a subtle warmth, add 1/4 teaspoon smoked paprika or a few grinds of white pepper to the broth. A pinch of nutmeg (1/8 teaspoon) enhances the earthiness without being noticeable. Fresh tarragon or chives stirred in at the end add brightness if you want to cut the richness.
This dish is naturally creamy without cream soup or flour—the potatoes thicken the broth as they soften. Make it ahead and gently reheat on the stovetop, stirring in a splash of broth if it's gotten too thick. Pair with crusty bread to soak up every drop.