Purple Potato – Leek Soup with Sorrel Puree

Meal type Chicken, Leek, Potato
Season Fall, Winter


  • 3 purple potatoes, scrubbed, peeled and cubed, peels reserved
  • 1 leek, white part only, cleaned well and sliced thin
  • 2 TBS butter

  • 1 cup cooked, shredded chicken
  • Olive Oil for Drizzling
- Salt and Pepper to taste
  • 1/2 cup sorrel

  • 1 clove garlic

  • Olive oil
  • Salt to taste


Purple Potato - Leek Soup
1 Preheat the oven to 400 degrees.
2 Heat a medium-sized stock pot on medium heat.
3 Drizzle olive oil into the pan and add the leeks and a generous pinch of salt.
4 Heat until they soften and then add the potatoes and another generous pinch of salt.
5 Add water to the pot, just until potatoes are covered and bring to a boil.
6 Once it reaches a boil, reduce the heat to simmer and let the potato-leek mixture simmer until the potatoes are cooked through.
7 Once the potatoes are cooked through, strain them and set aside to cool, being careful to reserve the cooking liquid.
8 In a blender, puree the potatoes until smooth and then gradually add the liquid until the soup reaches a smooth and velvety state but still is relatively thick. (You may need to work in batches).
9 Return the soup to the pot, add the butter and heat through, adjusting seasonings as necessary.
10 While the potatoes are cooking, lay the potato peels onto a parchment lined baking sheet.
11 Drizzle with olive oil and season with salt and pepper.
12 Bake in the oven until they are crispy. Remove from heat and set aside until ready for use.
13 Just before serving, reheat the chicken and set aside. In shallow bowls, ladle the soup into the bowls and stack the chicken into the center of the plate.
14 Top with crispy potato skins and drizzle with sorrel puree. Serve immediately.
Sorrel Puree

15 In a blender, combine sorrel, garlic and just enough olive oil to get the blender going. Season to taste.
16 Remove the mixture from the blender and run it through a fine mesh strainer. Discard the pulp and reserve the puree for the soup.