This soup is easy enough to make and the purple color gives it a little extra wow factor. This time I served it with a bit of sour cream, crispy bacon and chives on top, but you can leave off sour cream and bacon and substitute the cream with coconut milk and you have yourself a lovely vegan version of a potato soup, which I sometimes opt for as an everyday meal (usually not with purple potatoes, though). It’s also easy to prepare ahead of time and just warm up when it is time to serve the soup course.
Ingredients (for 4-5 people):
700 g purple potatoes (for instance “Vitelotte” or “Blaue St.Galler”)
2 red onions
1-2 cloves of garlic
1 tbsp of butter (can be substituted with coconut butter or olive oil)
8 dl broth (chicken or vegetable)
1 dl white wine
1-2 dl of cream (or coconut milk)
Nutmeg (a pinch)
Salt and pepper (to taste)
4-5 slices of bacon (as desired)
Peel and dice the potatoes, the garlic cloves and the red onions. Heat the butter in a large pot, sauté the onion and garlic until translucent. Add the potatoes, sauté briefly and deglaze with the white wine. Boil the white wine until the alcohol is evaporated, then add the broth. Reduce heat and simmer for 30 minutes. Season with salt and pepper.
When the potatoes are soft, puree the soup, add the cream and bring to the boil again. If necessary, add more broth or simmer until the desired consistency is reached.
Season with nutmeg, salt and paper (to taste).
For the garnish, finely chop the bacon and fry it in a pan until crispy.
Top the soup with some sour cream, bacon and finely chopped chives
– and enjoy!