Creamy Purple Potato Soup

You can substitute with other potatoes, but the purple is extra starchy, earthy, nutty- and fun!

1 lb. potatoes, sliced or chopped

1/4 c. chopped onion or leek

1 Tbsp. olive oil

4 c. chicken or vegetable broth

Salt and pepper

In a soup pot, season and saute the potatoes and onions for 3-5 minutes. Add broth and cook until potatoes are soft. Puree in a blender or food processor until creamy, then return to pot to warm. Season with salt and pepper.

If desired, top each bowl with grated parmesan or cheddar, or blue cheese crumbles.

Or, top with a small handful of finely snipped beet greens, spinach or arugula.

Recipe created or adapted by Liz Talley, Urban Graze

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