Purple Potato Soup with
Sour Cream and Horseradish

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.


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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.
  1. Remove the green tops from the scallions and slice them. Chop the white portions of the scallions and set both aside.
  2. 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.
  3. Add the garlic and cook for one minute. Remove from the heat.
  4. Working in batches, place the potatoes, onions and garlic, chicken stock, water, salt, and pepper in a blender and puree.
  5. Place in a covered container and refrigerate for 6–8 hours.
  6. Whisk the sour cream and horseradish together in a small bowl. Thin the mixture with a small amount of milk and set aside.
  7. 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.