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Purple Potato Sage & Leek Soup
Purple Potato Sage & Leek Soup

Before you jump to Purple Potato Sage & Leek Soup recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.

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Your mood could really be helped by green tea. You were just anticipating to read that, weren’t you? Green tea is found to be chock-full of an amino acid known as L-theanine. Research has proven that this amino acid stimulates the production of brain waves. This will improve your brain’s focus while also relaxing the rest of your body. You knew green tea could help you become so much healthier. And now you know green tea can help you be happier too!

So you see, you don’t need to eat all that junk food when you wish to feel better! Try a couple of of these tips instead.

We hope you got benefit from reading it, now let’s go back to purple potato sage & leek soup recipe. You can cook purple potato sage & leek soup using 10 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Purple Potato Sage & Leek Soup:
  1. Provide 2 lb Purple Potatoes
  2. Provide 2 cup Large Leeks (sliced thin)
  3. Prepare 1/4 cup Chopped Red Onion
  4. Prepare 2 clove Large Garlic (minced)
  5. Take 2 tbsp Butter
  6. Prepare 1 quart Chicken (or Veg) stock
  7. Prepare 1/4 cup Fresh Sage (chopped)
  8. Prepare 4 oz Heavy Cream
  9. Provide 1 tbsp Sea Salt
  10. Use 1 tsp Fresh Ground Pepper
Steps to make Purple Potato Sage & Leek Soup:
  1. Cold water rinse then salt/brine boil whole potatoes until fork can spear them (about 30-40 minutes)
  2. Chop garlic, onion, sage and leeks, then melt butter in a pan and sauté until softened (about 3-4 minutes) leeks should still be slightly firm. Then add 1 cup stock to pan and stir for about a minute until all the liquid is absorbed - turn heat off and let sit
  3. When potatoes are ready, rinse with cold water to stop cooking, then place them into a food processor or blender. whip. they will turn into a creamy/sticky/gooey consistency. Use some stock and whip in and loosen the goo then pour into soup pot
  4. Next put the sautéed veg into the processor and burst chop until minced (don't cremate or texture of soup will be off) - again use a bit of stock to loosen the buttery veg mix and mix in, then dump into pot and stir the whole mixture together while adding the remaining stock (less stock for a thicker consistency) and salt/pepper
  5. Bring to a medium boil while stirring frequently. At boil, lower to simmer and slowly stir in cream (can add more or less to preference). simmer 20 minutes on low heat to thicken (longer for thicker) and turn off heat. Let pot sit covered for 10-20 minutes with an occasional stir before serving to finish.
  6. Refrigerate excess immediately in an air tight container - do not freeze. Will keep 4-6 days if refrigerated and well sealed (zero air). The cream will spoil rapidly if left to sit/exposed to air

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