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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 Strength Enhancing Snacks.

Ingesting healthy foods tends to make all the difference in the way we feel. Whenever we eat more healthy meals and a smaller amount of the detrimental ones we usually feel much better. A little bit of pizza doesn’t cause you to feel as healthy as consuming a fresh green salad. Selecting healthier food choices can be tough when it’s snack time. Finding goodies that will help us feel better and increase our stamina often involves lots of shopping and meticulous reading of labels. Here are a handful of healthy snacks that you can use when you need a quick pick me up.

Yogurt is a snack many individuals neglect. Occasionally people decide to eat yogurt over a nutritious lunch which is not the right idea. You cannot beat yogurt when it comes to a healthy snack though. Along with calcium, it is a good source of necessary protein and vitamin B. Easily digestible, yogurt can actually help your digestive system work correctly depending upon the culture used to produce it. Fast hint: select unsweetened yogurt and add in walnuts or flaxseeds. It’s an excellent approach to take pleasure in a flavorful snack without having too much sugar.

A large variety of quick health snacks is easily available. When you make the choice to be healthy, it’s easy to find exactly what you need to be successful at it.

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 do that.

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

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