Recipe of Quick Purple Potato Sage & Leek Soup

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, purple potato sage & leek soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Purple Potato Sage & Leek Soup is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Purple Potato Sage & Leek Soup is something which I have loved my whole life.

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

The ingredients needed to make Purple Potato Sage & Leek Soup:

1. Get Purple Potatoes
2. Take Large Leeks (sliced thin)
3. Prepare Chopped Red Onion
4. Prepare Large Garlic (minced)
5. Make ready Butter
6. Get Chicken (or Veg) stock
7. Prepare Fresh Sage (chopped)
8. Prepare Heavy Cream
9. Get Sea Salt
10. Take Fresh Ground Pepper

The Best Purple Potatoes Recipes on Yummly Peruvian Purple Potato Salad, Purple Potato Roses, Creamy Purple Potato. 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. How to Use Them + Recipes.

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

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