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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 Heart Friendly Foods You Should Eat.
You already are certain that you have to have a healthy heart. After all, if your heart isn’t healthy then the rest of you isn’t going to be healthy also. You already know that if you want your heart to be healthy, you have to follow a good and healthy lifestyle and exercise regularly. Do you know, though, that several specific foods are great for making your heart be healthier? Keep on reading to discover which foods are great for your heart.
Believe it or not, beans are so effective for the health of your heart. Sure, the after-effects of eating beans might not be the best for your nose, but they are very healthy for you. This does not mean, though, that simply consuming beans will make your heart be a great deal healthier or neutralize the effects of unhealthy foods you might be consuming. What is true, however, is that including beans on your Caesar’s salad instead of chicken or consuming soy burgers instead of beef hamburgers is a great course of action to take. Thankfully, beans are super tasty and you never know…you might not even miss consuming real meat.
There are tons of foods that you can include in your diet that will be beneficial for your body. The truth is that all the foods that we’ve mentioned here can help your body in many ways. They are essentially wonderful, though, for promoting a healthy heart. Try incorporating these heart-healthy in your diet regularly. Your heart will be grateful for 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 it.
The ingredients needed to make Purple Potato Sage & Leek Soup:
- Use 2 lb Purple Potatoes
- You need 2 cup Large Leeks (sliced thin)
- Take 1/4 cup Chopped Red Onion
- Get 2 clove Large Garlic (minced)
- Prepare 2 tbsp Butter
- Use 1 quart Chicken (or Veg) stock
- You need 1/4 cup Fresh Sage (chopped)
- You need 4 oz Heavy Cream
- Take 1 tbsp Sea Salt
- Take 1 tsp Fresh Ground Pepper
Instructions 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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