Have my food dreams come true? I believe they have.
I am in love with these spuds and I hope you don’t mind, but a foray of potato recipes shall follow over the coming days, because I also have yellow and pink potatoes waiting to be eaten. (Thanks Wesgrow and my fairy godmother Justine)
Wesgrow (est. 1964) is a farmer-owned company, situated on the banks of the Vaal river in the Western Free State, producing in excess of 6000ha of potatoes, and representing 60% of total potato seed production to farmers in South Africa!
Today’s recipe – Purple Potato and Leek Soup which is naturally gluten free (duh its a potato) and dairy free because I use coconut cream.
I used the variant ‘Double Fun’ from Wesgrow’s speciality range, which has a purple skin, with a dual-coloured white and purple flesh. It is perfect for soups as it has a smooth, fluffy texture with a soft, fresh, earthy taste.
If you want to cook with these beauties, you can purchase Wesgrow Potatoes at select PnP’s and Checkers around SA.
Say Hello to Wesgrow on Instagram and Facebook
Until the next potato recipe….
- 30g Butter
- 10 x Wesgrow Double Fun Purple Baby Potatoes, peeled and chopped into small chunks
- 5 x Baby Leeks – the white parts, sliced, omit the green ends
- 200ml of Coconut Cream
- 1 Chicken Stock Cube (Gluten Free)
- Salt and Pepper to taste
Heat the butter over a medium heat until it starts to bubble, then add in the chopped and peeled potatoes and leeks. Season with a pinch of salt and pepper, then put lid on pan and let mixture soften for 10 minutes, stirring occasionally
Pour in 500ml of hot water and one stock cube and stir
Simmer on a medium heat for 7 minutes or untill potatoes are soft
Purée with a a blender until silky smooth then taste and adjust the seasoning
Add in 200ml of coconut cream, return the soup and warm for a further 2 minutes and then serve!