• 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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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; 6 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 14 mg cholesterol; 736 mg sodium. 1038 mg potassium; 37 g carbohydrates; 5 g fiber; 6 g sugar; 8 g protein; 0 g trans fatty acid; 174 IU vitamin a; 38 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 1 mg vitamin b6; 47 mcg folate; 0 mcg vitamin b12; 70 mg calcium; 2 mg iron;

Reviews

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