Rating: 3.5 stars
19 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2
  • 19 Ratings

The purple potatoes make this soup a vibrant showstopper but you can achieve the same delicious flavor with Yukon gold or russet potatoes.

Source: Better Homes and Gardens

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Recipe Summary

hands-on:
20 mins
total:
50 mins
Servings:
4
Yield:
5 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart Dutch oven melt butter over medium heat. Add onion, garlic, and salt. Cook 5 minutes or until tender, stirring occasionally. Add potatoes, broth, and dried marjoram. Bring to boiling. Reduce heat. Simmer, uncovered, 20 minutes or until tender, stirring occasionally. Using an immersion blender, puree until smooth. Stir in pomegranate juice. Top each serving with sour cream and fresh marjoram.

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Nutrition Facts

224 calories; fat 6g; cholesterol 14mg; saturated fat 3g; carbohydrates 37g; mono fat 1g; insoluble fiber 5g; sugars 6g; protein 8g; vitamin a 174.3IU; vitamin c 38.1mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 3.6mg; vitamin b6 0.6mg; folate 47.2mcg; vitamin b12 0.2mcg; sodium 736mg; potassium 1038mg; calcium 70mg; iron 2.2mg.
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