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1
Cold water rinse then salt/brine boil whole potatoes until fork can spear them (about 30-40 minutes)
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2
Chop garlic, onion, sage and leeks, then melt butter in a pan and saute until softened (about 3-4 minutes) leeks should still be slightly firm.
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3
Then add 1 cup stock to pan and stir for about a minute until all the liquid is absorbed - turn heat off and let sit
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4
When potatoes are ready, rinse with cold water to stop cooking, then place them into a food processor or blender.
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5
whip.
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6
they will turn into a creamy/sticky/gooey consistency.
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7
Use some stock and whip in and loosen the goo then pour into soup pot
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8
Next put the sauteed veg into the processor and burst chop until minced (don't cremate or texture of soup will be off) - again use a bit of stock to loosen the buttery veg mix and mix in, then dump into pot and stir the whole mixture together while adding the remaining stock (less stock for a thicker consistency) and salt/pepper
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9
Bring to a medium boil while stirring frequently.
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10
At boil, lower to simmer and slowly stir in cream (can add more or less to preference).
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11
simmer 20 minutes on low heat to thicken (longer for thicker) and turn off heat.
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12
Let pot sit covered for 10-20 minutes with an occasional stir before serving to finish.
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13
Refrigerate excess immediately in an air tight container - do not freeze.
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14
Will keep 4-6 days if refrigerated and well sealed (zero air).
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15
The cream will spoil rapidly if left to sit/exposed to air
