Purple Potato Soup

1. 1

   Melt butter in a stockpot over medium - low heat.

2. 2

   Add onion and saute until tender, but not brown. Approx 10 minutes.

3. 3

   Add cabbage and potato, stir 5 minutes allowing the cabbage to wilt.

4. 4

   Add stock and bring mixture to a boil, stirring frequently.

5. 5

   Reduce heat and simmer until vegetables are tender, about 25 minutes.

6. 6

   Puree with an immersion blender or blend in batches in a bar-top blender until smooth.

7. 7

   Season with salt and white pepper to taste.

8. 8

   Ladle into bowls and garnish with sour cream/ creme fraiche and chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.