Purple Potato Leek Soup

Purple Potato Leek Soup and Grilled "Cheese" Sandwich

When I was a kid, my family used to tell me I was going to turn into a potato, because I ate so many. Baked potatoes, mashed potatoes, french fries, doesn’t matter. If it’s a potato, chances are I will love it.

As I’ve grown up over the years, my tastes have become more sophisticated, but my love of potatoes has never waned. This Potato Leek soup is a warm hearty fall soup and a great way to get your potato fix.

I paired this soup with a super simple grilled “cheese” sandwich made with Udi’s White Rice bread and Galaxy Mozzarella Rice Cheese.

Purple Potato Leek Soup

Purple Potato Leek Soup

6 Tb. Butter

1/4 c. Garlic

1 1/2 c. Leeks, diced

1 c. Celery, diced

1 tsp. Sea salt

1 Tb. Tarragon

1/4 – 1/2 tsp. Cayenne

1/2 tsp. Black pepper

1 c. White Wine

6 – 8 c. Potatoes, peeled and quartered

4 – 6 c. Chicken or Vegetable Stock

1 c. Carrots, sliced

1/4 c. Fresh Basil, chopped

Sea salt and Pepper to taste


Potatoes, Leeks, Garlic, Celery and Carrots

Heat soup pot on high heat.  Add 3 Tb. butter or oil to pot.

Add garlic, leeks and celery and saute until slightly translucent.

Add tarragon, cayenne, salt and pepper. Mix well and add white wine.

Stir while wine soaks into vegetables and reduces.

Add potatoes, stir and saute for a few minutes.

Add stock. Bring to a boil, then reduce heat to a medium – low simmer.

Let cook until potatoes are falling apart. Remove from heat.

Puree with immersion blender to desired thickness.

Return to heat and add the carrots and remaining butter.

Bring back up to a boil and then let simmer until carrots are cooked.

Top bowls of soup with a pinch of fresh basil.

Purple Potato Leek Soup


Jalapeno Potato Gratin


Jalapeno Potato Gratin


Jalapeno Potato Gratin

2 -3 Potatoes, medium/large

3 Tb. Butter

1 Jalapeno

2 Tb. Cilantro

1/4 c. Red or green onion

2 Garlic cloves

1 tsp.  Sea salt

1/4 tsp. Black pepper

1 c. Coconut milk

3/4 c. Rice cheese, shredded (or your favorite cheese)


Preheat oven to 400 F.

Use a tsp. of the butter to grease a 9 inch pie pan.

Combine coconut milk,  jalapeno, cilantro, onion, garlic, salt and pepper in food processor and blend well.

Slice potatoes cross-ways very thinly.

Put one layer of potatoes in the pie pan. Cover with 2 -3 tsp. butter and 1/4 c. cheese.

Repeat with 2 more layers.

Pour coconut jalapeno mix over potatoes. Top with a little cheese.

Bake covered about 45 – 50 minutes. Test if potatoes are fork tender.

Finish baking 5 – 10 more minutes uncovered.



Jalapeno Potato Gratin


Spicy Lime Roasted Potatoes

Spicy Lime Roasted Potatoes


Spicy Lime Roasted Potatoes

1 1/2 c. Yukon gold or red potatoes, medium dice

1 1/2 c. Sweet potatoes or yams, medium dice

3 Tb. Olive Oil

1 Lime

1 Tb. Tarragon, dried

1 – 2 Tb. Chili Powder

1 tsp. Coriander

1 tsp. Garlic powder

Salt & Pepper to taste


Preheat oven to 450 F.

Put all potatoes onto an edged baking sheet and drizzle with olive oil.

Roll lime, cut in half and drizzle juice of both halves over potatoes.

Season with tarragon, chili powder, coriander, garlic, salt and pepper.

Toss to coat all the potatoes.

Bake 20 – 30 minutes, or until browned and slightly crispy.


Roasted Pesto Potato Wedges

Roasted Pesto Potato Wedges

Roasted Pesto Potato Wedges

4 medium potatoes

4 Tb. Almond Butter Basil Pesto

(recipe found in the Sauces category)

Roasted Pesto Potato Wedges

Preheat oven to 450 F.

Slice potatoes into wedges.

Add potatoes to sauce pan and cover with water.

Bring to a boil and then turn off.

Let potatoes sit a few minutes until they are just slightly fork tender.

Drain water and add pesto to the pot.

Mix well, being careful not to break potatoes.

Lay potatoes onto parchment lined baking sheet.

Bake potatoes (flipping half way through) for about 20 -25 minutes, until golden brown.