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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 Foods That Make Your Mood Better.

Most of us have been conditioned to think that comfort foods are not good and to be avoided. At times, if your comfort food is a sugary food or some other junk food, this holds true. Otherwise, comfort foods may be very nutritious and good for you. Some foods actually do elevate your mood when you consume them. When you feel a little down and are needing an emotional boost, try a few of these.

If you would like to beat depression, try eating some cold water fish. Cold water fish including tuna, trout and wild salmon are rich in DHA and omega-3 fatty acids. Omega-3 fatty acids and DHA are two things that promote the quality and the function of your brain’s gray matter. It’s true: consuming a tuna fish sandwich can earnestly elevate your mood.

So you see, you don’t need to eat all that junk food when you wish to feel better! Try a couple of of these hints instead.

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

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

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