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Creamy purple potato soup is as tasty as it is colorful, and features lots of fresh flavors, a simple homemade crema, and crusty, cheesy croutons!

Creamy Purple Potato Soup with Cheesy Croutons

Creamy purple potato soup is as tasty as it is colorful, and features lots of fresh flavors, a simple homemade crema, and crusty, cheesy croutons!

Prep Time 20 minutes
Cook Time 40 minutes

Ingredients

For soup:

  • 3 tablespoons unsalted butter
  • 1 white onion chopped
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 3 pounds purple potatoes washed and chopped into 1" cubes
  • 3 cups vegetable stock
  • 3 sprigs fresh thyme
  • 1 dried bay leaf
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

For crema:

  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1/4 teaspoon kosher salt

For croutons:

  • 8 slices crusty bread
  • 8 slices Raclette cheese can substitute for your favorite melty cheese, such as Jarlsberg, Swiss, or gruyere
  • Garnish:
  • Fresh chives minced

Instructions

  1. In a large dutch oven (or other heavy-bottomed pot with a lid), melt butter over medium-high heat. Add onion and cook until softened, about 6-8 minutes. Add garlic and cook for about 1 minute more, until fragrant. Add flour and stir with a wooden spoon until it started to become bubbly and golden brown, about 1-2 minutes. Add potatoes, vegetable stock, thyme, bay leaves, salt and pepper and stir to combine. Bring to a boil, then reduce heat low-medium and simmer for about 25-30 minutes, until the potatoes are soft and easily mashable.
  2. While soup is simmering, prepare crema. Combine sour cream, heavy cream, and salt in a small mixing bowl and whisk until combined. Leave at room temperature until soup is finished.
  3. Once potatoes are fork-tender, remove thyme sprigs and bay leaf. Use an immersion blender to carefully blend the soup. (Alternatively, you could transfer the soup in small batches to a regular blender and carefully blend it.)
  4. To prepare croutons, heat broiler to high heat. Place bread slices on a baking sheet and top each slice with one piece of cheese. Transfer tray to the oven and bake for about 2-3 minutes, but keep a close eye on the croutons: each oven is different and you want to take them out before they burn!
  5. Serve soup with croutons, fresh chives, and dollops of crema.