Purple Potato Soup with Sour Cream and Horseradish Recipe
Purple potatoes don’t vary dramatically from white in their flavor—but the color is positively spectacular. This is a great soup to make a day ahead, since its flavor improves with time.
Ingredients
| 3 | pounds | purple potatoes, cooked and mashed* |
| 6 | scallions, divided | |
| 2 | teaspoons | olive oil |
| 2 | teaspoons | butter |
| 3 | cloves | crushed garlic |
| 4 | cups | chicken stock |
| 2 | cups | water |
| 1 | teaspoon | salt |
| 1 | teaspoon | freshly ground black pepper |
| 1/2 | cup | sour cream |
| ~ | prepared horseradish | |
| ~ | milk |
| *When cooking the potatoes, add a tablespoon of salt to the boiling water for best flavor. |
Directions
- Remove the green tops from the scallions and slice them. Chop the white portions of the scallions and set both aside.
- Heat the olive oil and butter in a small skillet set over medium-high heat. Add the white scallions and cook until just softened. Adjust the heat as needed to prevent the scallions from browning.
- Add the garlic and cook for one minute. Remove from the heat.
- Working in batches, place the potatoes, onions and garlic, chicken stock, water, salt, and pepper in a blender and puree.
- Place in a covered container and refrigerate for 6–8 hours.
- Whisk the sour cream and horseradish together in a small bowl. Thin the mixture with a small amount of milk and set aside.
- Remove the soup from the refrigerator and ladle it into serving bowls. Top with the sour cream horseradish, decorate with the sliced green scallions and serve immediately.
Preparation Time:
35 minutes plus 6–8 hours downtime.
