Blue Potato Soup with Rosemary

8 Nov

I’ve created a blue soup!  And it’s not like the blue soup in Bridget Jones’ Diary–the blue in my soup is from some lovely blue potatoes, not blue string.  Blue potatoes come in a variety of shapes and sizes.  I used some small ones.  Aren’t they beautiful?

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This soup is basically pureed cooked blue potatoes with rosemary, milk, pepper, and salt.  Here I used fresh rosemary but you can use dried if you prefer.

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About 1 pound blue potatoes, sliced to roughly the same size

About 1 tablespoon fresh rosemary, less if you’re using dried (around 1/2 tablespoon)

Salt and pepper to taste

About 1 cup milk or soy milk

Potato cooking liquid


First, place the sliced potatoes in a pot of water over high heat.  Bring to a boil, and cook for about 15 minutes until the potatoes are tender.  Drain the potatoes, but reserve the cooking liquid to use as the liquid base of your soup.  Place about half the potatoes in your blender, half the milk, a few pinches of salt, pepper, and a few cups of the cooking liquid.

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Do not fill up the blender–only fill it about 1/2 to 2/3 full.  A full blender of hot liquid and vegetables is a recipe for disaster, for obvious reasons.  Give the blender a whirl until the potatoes are pureed, for just a few seconds.  Transfer to a large bowl.  Puree the rest of the potatoes and a few more cups of liquid, salt, and pepper.  Once pureed, add to the first batch in bowl, add the rosemary, and stir a few times.  Taste, and add additional salt if necessary.  Your blue soup will look like this:

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