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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 Helping Your Heart with The Right Foods.
You already have some knowledge of how essential it is to have a heart that is healthy. Consider this: if your heart is not healthy then the rest of your body won’t be healthy either. You already know that exercising regularly and following a healthy lifestyle both factor greatly into the overall health of your heart. Did you know, however, that several specific foods are good for making your heart be healthier? Continue reading to discover which foods are great for your heart.
Believe it or not, beans are really effective for your heart. It’s true that your nose won’t appreciate them so much, in particular, the after effects of eating beans, but they’re really healthy food items. This does not mean, however, that merely consuming beans will make your heart be much healthier or counterbalance the effects of unhealthy foods you might be consuming. What this means is that substituting in edamame or kidney beans for the chicken on your green salad or eating a soy burger in place of the hamburger is what you have do. The good news is that beans taste good–good enough that you may not miss the meat.
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We hope you got insight from reading it, now let’s go back to purple potato sage & leek soup recipe. You can have purple potato sage & leek soup using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Purple Potato Sage & Leek Soup:
- Prepare 2 lb Purple Potatoes
- You need 2 cup Large Leeks (sliced thin)
- Take 1/4 cup Chopped Red Onion
- Take 2 clove Large Garlic (minced)
- Use 2 tbsp Butter
- Prepare 1 quart Chicken (or Veg) stock
- Take 1/4 cup Fresh Sage (chopped)
- Take 4 oz Heavy Cream
- You need 1 tbsp Sea Salt
- Take 1 tsp Fresh Ground Pepper
Steps to make Purple Potato Sage & Leek Soup:
- Cold water rinse then salt/brine boil whole potatoes until fork can spear them (about 30-40 minutes)
- 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
- 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
- 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
- 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.
- 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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