Suzy Bee’s Kitchen
Purple Potato Soup
Ingredients:
6~8 Purple Potatoes, Washed & Quartered
2 Cups Kale, Chopped
1 Cup Carrots, Diced
1 Cup Leeks, Sliced & Rinsed
1/2 Cup Cooked Beets, Diced
1 Cup Blueberries
4 Cups Veggie Stock
1 TBSP Garlic, Minced
Infused Black Truffle
Sea Salt & Pepper to taste
Garnish:
Kale Chips or Leaves
Shaved Parmesan Cheese
Blueberries
In a large soup pot add the following: purple potatoes, kale,
carrots, beets, leeks, blueberries and stock bring to a boil then reduce heat
to a simmer for 20 minutes or until potatoes are fork tender. Remove from heat, whip veggies & stock mixture with your hand held emulsifier until you
get to desired constancy.
Garnish with Kale Chips, Shaved Parmesan & a few
Blueberries…
Enjoy!
** This is where I tell you that I cook by feel like my
Grandmother and Mom did.
I’m passionate about my cooking and food.
~ Bon Appetit ~
©SuzyBeeWolf 2014
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