Purple Potato Soup

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

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3.5 by 14 people

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  • Makes: 4 servings
  • Makes: 5 1/2 cups
  • Hands On: 20 mins
  • Total Time: 50 mins

Purple Potato Soup

Directions

  1. 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 (Purple Potato Soup)

  • Per serving:
  • 224 kcal ,
  • 6 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 14 mg chol. ,
  • 736 mg sodium ,
  • 37 g carb. ,
  • 5 g fiber ,
  • 6 g sugar ,
  • 8 g pro.
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14 Ratings

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