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!

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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.

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Comments

  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!