Easiest Way to Prepare Homemade Purple Potato Sage & Leek Soup - Free Download

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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 Suggestions For Living Green And Spending less Inside the Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. That's a thing of the past now, with all people being aware of the problems besetting the planet and also the shared burden we have for turning things around. Unless everyone begins to start living much more green we won't be able to resolve the problems of the environment. Each and every family must start creating changes that are environmentally friendly and they have to do this soon. The kitchen area is a good starting point saving energy by going a lot more green.

A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electricity. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can cut down how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

From the above it should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is quite easy to live green, after all. It's concerning being sensible, most of the time.

We hope you got benefit from reading it, now let's go back to purple potato sage & leek soup recipe. To cook purple potato sage & leek soup you need 10 ingredients and 6 steps. Here is how you achieve it.

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

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

Steps 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.

So here is what I did: I boiled the potatoes in salted water. The Best Purple Potatoes Recipes on Yummly Peruvian Purple Potato Salad, Purple Potato Roses, Creamy Purple Potato. 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.

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