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Purple Potato Leek Soup


With the temperatures dropping, it's about time to cuddle up with some warm soup! This Potato and Leek Soup is perfect for the colder winter months and can be served as a lunch soup or a dinner soup. The purple adds color and nutrition to the meal, while the leeks add a nice savory flavor. Try with one of our Pinot Noir varieties: Chris Paul Signature Series Napa Valley Pinot Noir, San Luis Obispo Reserve Pinot Noir, or our California Pinot Noir.



1 & 1/2 lb. purple potatoes, peeled and sliced
1 leek, white parts only
2 garlic cloves minced
1 tablespoon olive oil
1 tablespoon salted butter
Dry white wine
4-6 cups chicken stock
1/2 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon rubbed sage
1/3 cup pouring cream
ONEHOPE White Wine
Garnish: Violets edible – Snap Peas & Pea Tendrils
Olive Oil


Wash and chop the potatoes.
Slice the leek and mince the garlic.
Melt the salted butter and olive oil in a soup pot.
Add the leeks and gently sauté.
Add the chicken stock and sliced potatoes.
Add the garlic and bring the soup to a boil, then turn down to a simmer.
Cook the soup until the potatoes are soft.
Puree the cooked soup. It will be very thick, thin with stock or a dash of white wine. Add the salt, white pepper and and puree again. Olive Oil drizzle.


Purple edible flowers, pea tendrils or water cress.
Optional – some fresh pouring cream or cream freache’ for drizzling on soup.

Hope you enjoy this warm soup treat!


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