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.
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!