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
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.