Kids aren’t the only ones who get excited about interestingly-colored foods. Even adults are drawn to “pretty” dishes – like this purple potato soup. The good news is that, unlike green ketchup, purple potato recipes like this one can actually be good for you! Great for kids big and small, this dish really pops thanks to the vibrant purple color. Dress it up or down with toppings like crème fraiche, hazelnuts and greens.
5-6 medium purple potatoes, peeled and roughly chopped
3 Tbsp. Gustus Vitae Garlic Pepper Rub
1 cup diced celery
1 cup chopped carrots
1/2 cups chopped white onion
2 cans (15 oz.) low-sodium vegetable broth
1/2 cup unsalted butter
1/3 cup all-purpose flour or Wondra flour
2-1/2 cups whole milk
1/2 cup sour cream
1. In large stockpot, combine potatoes, celery, onion, garlic pepper rub and broth. Cover and bring to boil. Reduce to simmer and cook for 20-25 minutes until potatoes are soft and crumble.
2. In saucepan, combine butter and flour. Increase heat to medium while whisking quickly to combine thoroughly. Meanwhile, stream in the milk. (Note: Whisk constantly while adding milk to avoid lumps forming.) Sauce is thick enough when you can wipe a straight line off the back of a spoon and it’s a uniform consistency with no chunky bits.
3. Add sour cream to stockpot, along with butter/flour/milk mixture and mix well to combine.
4. Reduce heat to low and cook for 5 minutes. If necessary, use immersion blender to get creamier consistency.
5. Ladle soup into bowl and, if desired, top with drizzle of olive oil, a dollop of crème fraiche, chopped hazelnuts and greens.