The purple potato cream soup is a simple yet flavorful and colorful cream. I love cream soups, and this one has become one of my absolute favorites, it’s quick to prepare and will be a hit with both adults and kids. The purple potatoes give this soup a unique taste, along with its beautiful color. I used Ruggiero purple potatoes, which are great for gnocchi, mashed potatoes, and original, impressive dishes, fragrant and tasty. I also added a bit of Greek yogurt for a warm/cold contrast that will win you over at the first bite and some homemade crunchy croutons. You must try this purple potato cream soup right away, it’s truly delicious!
- Difficulty: Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 2-3 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs Ruggiero purple potatoes ideal for gourmet dishes
- 1.7 cups milk (or vegetable broth)
- 3.5 oz Greek yogurt (for garnish)
- 2 tbsps extra virgin olive oil
- 1 onion (small)
- to taste salt
- to taste black pepper
- 3.5 oz stale bread
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste oregano
Steps
The purple potato cream soup is very simple and quick to prepare. First, peel the Ruggiero purple potatoes, rinse them, and cut them into large chunks.
Chop the onion and place it in a pot with the extra virgin olive oil, let it brown, and add the potato chunks, sauté them for a few seconds.
Pour in the milk (or vegetable broth if preferred), a bit of salt (or a vegetable bouillon cube, I added a teaspoon of my homemade bouillon), black pepper, and let it cook over low heat with the lid on for about 20 minutes. Test the cooking by piercing the potatoes with a fork.
Meanwhile, prepare the croutons: cut the bread into cubes, season with oil, salt, pepper, oregano, and bake in a preheated oven at 392°F for 10 minutes or in an air fryer at 356°F for 6 minutes.
Once the potatoes are cooked, blend everything and plate the purple potato cream soup, adding a bit of plain (unsweetened) Greek yogurt on top and some croutons.
Notes:
The purple potato cream soup can be stored in the fridge for a couple of days. If you don’t have Greek yogurt, plain unsweetened yogurt is also fine.
