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

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, purple potato sage & leek soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

These sage purple potato cakes are an easy, elegant, and healthy recipe! Drizzle over saffron sauce and top with turnips for a delicious simple dinner. Add remaining potatoes (along with any accumulated liquid) and sage leaves. See more ideas about Purple potato recipes, Purple potatoes, Potato recipes.

Purple Potato Sage & Leek Soup is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Purple Potato Sage & Leek Soup is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have purple potato sage & leek soup using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Purple Potato Sage & Leek Soup:
  1. Prepare 2 lb Purple Potatoes
  2. Make ready 2 cup Large Leeks (sliced thin)
  3. Make ready 1/4 cup Chopped Red Onion
  4. Make ready 2 clove Large Garlic (minced)
  5. Make ready 2 tbsp Butter
  6. Take 1 quart Chicken (or Veg) stock
  7. Make ready 1/4 cup Fresh Sage (chopped)
  8. Make ready 4 oz Heavy Cream
  9. Take 1 tbsp Sea Salt
  10. Get 1 tsp Fresh Ground Pepper

The photo is from a few years ago, but I went back and found I really liked it. The potatoes and mushrooms make for hearty accompaniments to pan-seared chicken, while the sage adds its woodsy flavor to a rich pan sauce, also made with butter and a bit of sherry vinegar. Purple potatoes, just like most members of the potato family, are native in the Andes mountains of South America. These purple potatoes stand out for their almost black or blue-purple outer skin and.

Instructions 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

Purple potatoes, just like most members of the potato family, are native in the Andes mountains of South America. These purple potatoes stand out for their almost black or blue-purple outer skin and. The Best Purple Potatoes Recipes on Yummly Peruvian Purple Potato Salad, Purple Potato Roses, Creamy Purple Potato. Purple potatoes cook much like regular potatoes, since you can boil, mash, bake, or roast them.

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