Soups & Salads

Savage Hot Potato Soup

1/4 cup butter

6 Yukon Gold Potatoes peeled and cut into cubes

1 medium onion chopped

1/2 carrot chopped

3 garlic cloves minced

4 cups vegetable or Chicken Stock

2 Cups 10% milk

1/2 cup sour creme (or plain Yogurt)

1 tbsp garam masala

1 Tbsp Cumin

1 teaspoon ginger

1 Teaspoon Savagehot

White Pepper to taste

Add Butter to a pot and melt. Add in the chopped garlic,carrots and onion. stir in the potatoes with the broth, Milk,and spices. Bring to a boil until the potatoes are tender.

Reduce Heat then Blend with an immersion Stick or Blender.Return to the pot and add in the sour creme.

add in the SavageHot, white Pepper and then chives to garnish.

Savage Hot Potato and Leek Soup or…Vichysoisse when cold!

4 leeks, trimmed to the light green part, washed, then cut lengthwise. Slice in rounds. Put in a bowl of water to ensure there is no sand caught in between the slices. 

Add 1/4 cup butter to a saucepan and melt on medium high. Add leeks and cook for approximately 5 minutes. Lower the heat to medium low and cook for 30 minutes until the leeks are softened. 

While the leeks are cooking, peel and cut into cubes, 4-5 Yukon gold potatoes. (Creamy and add colour). Add potatoes to the leeks and cook for 2-3 minutes. Then add 5-6 cups of vegetable stock( I use Better than Bouillon, but chicken stock works too). Maintain at a gentle heat until the potatoes are tender. Blend with an immersion stick or stand up blender. Add 1/2 cup cream, 1/2 cup of milk, white pepper and a tsp or more of SavageHot for heat. 

Serve hot or cold.