Purple Potato Soup

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READY IN: 40mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (1 -1 1/2 lb) purple cabbage, cored and quartered
  • 2
    tablespoons butter
  • 1
    red onion, chopped
  • 1
    (28 ounce) bag purple potatoes (if using larger potatoes, peel and cube into eighths)
  • 6
    cups chicken stock (use a light colored stock for best color) or 6 cups vegetable stock (use a light colored stock for best color)
  • sour cream (to garnish)
  • chives (to garnish)
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DIRECTIONS

  • Melt butter in a stockpot over medium - low heat.
  • Add onion and saute until tender, but not brown. Approx 10 minutes.
  • Add cabbage and potato, stir 5 minutes allowing the cabbage to wilt.
  • Add stock and bring mixture to a boil, stirring frequently.
  • Reduce heat and simmer until vegetables are tender, about 25 minutes.
  • Puree with an immersion blender or blend in batches in a bar-top blender until smooth.
  • Season with salt and white pepper to taste.
  • Ladle into bowls and garnish with sour cream/ creme fraiche and chives.
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