Yesterday was windy and blustery, and I was home alone. So last night, I decided that I needed something warm and comforting for dinner. Once the potatoes were roasted, the soup came together in a mere 20 minutes. This thick soup was the perfect simple meal for a chilly fall evening.
You can use any potatoes for this soup. I chose to use Blue Adirondack potatoes because they are what we had on hand. Plus, they made the soup a pretty purple color!
Purple Potato Soup
Serves 4-6
1/3 c olive oil
2 cloves garlic, minced
1 c milk
1 c water
2 T dry white wine
2 pounds baked potatoes (4 medium potatoes)
1 c frozen corn
Salt, pepper and Parmesan for topping
Heat the oil in a large stockpot over medium heat. Add the garlic and cook until soft, about 2 minutes.Add the milk, water, wine and potatoes. Using an immersion blender, blend the soup until smooth. Add the corn and allow to cook, stirring occasionally, for 10-15 minutes.
Ladle into bowls and top with salt, pepper and shaved Parmesan to taste.
{ 10 comments… read them below or add one }
Your soup is so pretty!
Do you think it would turn out okay without the corn? I’m not a big fan of corn, but the rest of the soup sounds fantastic! Is there something I could maybe sub?
Most definitely. You could use any other vegetable, or leave it out entirely!
I want purple soup!
The soup looks like mashed potatoes! Obviously I’d be all over that.
I just roasted purple potatoes tonight for dinner but never thought about using them in a soup instead of plain ole white potatoes!! It looks delicious and I’ll be trying it soon!
Ahhh! I love it. And I love purple potatoes. I feel like this would be great for dinner parties. Add some gorgeous color to the spread. Nice.
ok. i roast the potatoes first. right?
Yes!
I made this last night in a fit of pregnancy craving. It was so easy and delicious. I think next time I make it, though, I’m going to add some green onions!
I’m so glad you liked it. Green onions would be a delicious addition!
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