Recipe: Delicious Purple Potato Sage & Leek Soup

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Before you jump to Purple Potato Sage & Leek Soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Cash.

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A massive amount of electricity is consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less energy. Always keeping the temperature of the fridge at 37F, along with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, for the reason that the motor won't have to go as often.

As you can see, there are lots of little items that you can do to save energy, and also save money, in the kitchen alone. It is pretty straightforward to live green, after all. It's related to being functional, more often than not.

We hope you got insight 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 achieve it.

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

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

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.

See more ideas about Purple potato recipes, Purple potatoes, Potato recipes. Crispy pan-roasted baby potatoes are sauced with sage-infused ghee in this easy breakfast, lunch, or dinner side dish. 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 sweet potatoes (sometimes mistakenly called purple yams) are fun to cook with and can be used in many of the same ways as the more familiar orange or white sweet potatoes. Purple potatoes make a delightful lavender mash, but you can use white potatoes if you prefer.

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