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

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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.

Almond Butter Basil Pesto

Almond Butter Basil Pesto

Almond Butter Basil Pesto

1 1/2 – 2 c. fresh Basil

3-4 Green onions, chopped

2 cloves garlic

1 packet Justin’s Natural Almond Butter (or about 2Tb. of your favorite)

1/4 – 1/3 c. Olive Oil

1/4 – 1/3 c. Flax Oil

(optional, you can use olive oil for full amount)

1 tsp. Lemon or lime juice

1/2 tsp. Garlic powder

(optional, for extra garlic flavor)

1/4 – 1/2 c. Parmesan Cheese

Salt & Pepper to taste


All all ingredients to the food processor and blend well.