Purple Potato Soup

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.



  1. says

    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?

  2. says

    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!

  3. Angie says

    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!