Purple Potato Soup

• 1 (1 -1 1/2 lb) purple cabbage, cored and quartered
• 2 tablespoons butter
• 1 red onion, chopped
• 1 (28 ounce) bag purple potatoes (if using larger potatoes, peel and cube into eighths)
• 6 cups chicken stock (use a light colored stock for best color) or 6 cups vegetable stock (use a light colored stock for best color)
• sour cream (to garnish)
• chives (to garnish)

1. Melt butter in a stockpot over medium - low heat.
2. Add onion and saute until tender, but not brown. Approx 10 minutes.
3. Add cabbage and potato, stir 5 minutes allowing the cabbage to wilt.
4. Add stock and bring mixture to a boil, stirring frequently.
5. Reduce heat and simmer until vegetables are tender, about 25 minutes.
6. Puree with an immersion blender or blend in batches in a bar-top blender until smooth.
7. Season with salt and white pepper to taste.
8. Ladle into bowls and garnish with sour cream/ creme fraiche and chives.

purple cabbage, butter, red onion, purple potatoes, chicken stock, sour cream, chives

Taken from www.food.com/recipe/purple-potato-soup-454638 (may not work)