How to Prepare Favorite Purple Potato Sage & Leek Soup

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Steps to Make Ultimate Purple Potato Sage & Leek Soup. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Purple Potato Sage & Leek Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Purple Potato Sage & Leek Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Purple Potato Sage & Leek Soup using 10 ingredients and 6 steps. Here is how you cook it.

I decided to grow purples in my garden last year and the yield was fantastic, but I didn't know what to do with them. This year had a better yield than last year and I was armed with some ideas for experiments. Some one recommended a Potato Leek Soup so I wanted to try one. This recipe is my own adaption from a handful of google searches. Came out great, I will be making this often!

Ingredients and spices that need to be Make ready to make Purple Potato Sage & Leek Soup:

1. 2 lb Purple Potatoes
2. 2 cup Large Leeks (sliced thin)
3. 1/4 cup Chopped Red Onion
4. 2 clove Large Garlic (minced)
5. 2 tbsp Butter
6. 1 quart Chicken (or Veg) stock
7. 1/4 cup Fresh Sage (chopped)
8. 4 oz Heavy Cream
9. 1 tbsp Sea Salt
10. 1 tsp Fresh Ground Pepper

Instructions to make 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

While this is by no means the end all be guide to cooking quick and easy lunches it is excellent food for thought. The stark reality is that this will get your own creative juices flowing so that you could prepare excellent lunches for your family without the need to perform too terribly much heavy cooking in the process.

So that's going to wrap this up for this exceptional food Simple Way to Prepare Speedy Purple Potato Sage & Leek Soup. Thanks so much for reading. I'm confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!