Recipe: Tasty Purple Potato Sage & Leek Soup

Purple Potato Sage & Leek Soup. 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. Purple Sweet Potato Sago dessert is a rich and flavourful dessert.

Purple potatoes are the eye-catching gems of the potato aisle. Like other members of the potato family (Solanum tuberosum), they come from a tuber plant native to the Andes mountain region in. See more ideas about Purple potato recipes, Purple potatoes, Potato recipes. You can cook Purple Potato Sage & Leek Soup using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Purple Potato Sage & Leek Soup

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

Crispy pan-roasted baby potatoes are sauced with sage-infused ghee in this easy breakfast, lunch, or dinner side dish. Soft pillowy purple potato gnocchi meet a velvety butter sauce and crunchy fragrant sage leaves to make a beautifully simple Italian meal the whole family will be excited to dig in! Getting ready to roast some purple potatoes with fresh sage. The photo is from a few years ago, but I went back and found I really liked it.

Purple Potato Sage & Leek Soup step by step

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 making these potatoes, I tried something new that would give me an even crispier outside. So here is what I did: I boiled the potatoes in salted water. 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. purple sage nutrition facts and nutritional information. These tubers are easily identified by their vibrant, ink-colored skin.