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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Easy Drop Biscuits

 

Easy Drop Biscuits

I made these yesterday because I wanted some warm buttery biscuits. They turned into dessert when my bf brought home some fresh strawberries. I just sugared the chopped strawberries, spooned them on top a biscuit and voila! Strawberry shortcake. I really like it with the biscuit because the saltiness balances the sweet, tangy strawberries. If you’re into dairy, add some whip cream for extra deliciousness, if you’re not, top with some vanilla coconut ice cream (Coconut Bliss).

Strawberry Shortcake

 

Easy Drop Biscuits

3/4 c. White rice flour

3/4 c. Brown rice flour

1/2 c. Tapioca flour

1 tsp. Baking powder

1 tsp. Sea salt

3/4 tsp. Baking soda

1 tsp. Xanthan gum

1/4 c. Butter or Olive oil

3/4 c. Rice or coconut milk

1/4 – 1/2 c. Water

1 1/2 tsp. Vinegar

1 Egg

 

Preheat oven to 350 F.

Combine flours, baking powder, salt, baking soda and xanthan gum.

Chop chilled butter and add to flour mix. Blend well, so there are no large clumps.

Add rice milk, 1/4 c. water, vinegar and egg to flour mix. Blend well. If mix is dry, add a little more water.

Once dough is mixed, drop medium size  mounds of dough onto parchment lined baking sheet.

Bake about 15 – 25 minutes, depending on size.

Easy Drop Biscuits