Purple Potato Soup (2014 Potato Festival Chef Cook-off) – Chef Hank Anderson
- 10 lbs purple potatoes
- 1/2 lb white onion
- 1/4 cup garlic, minced
- 2 lbs celery, dices
- 2 lbs carrots, diced
- 28 ounces canned diced green chili
- 1/2 cup chicken base
- 8 oz butter
- 8 oz flour
- 1 tablespoon dry sage
- 1 teaspoon white pepper
- 1 tablespoon garlic salt
- 4 lbs frozen or fresh corn
- salt to taste
- 1/2 cup cilantro
- 1/2 cup shredded mixed cheese
Dice potatoes in 1/4 inch pieces and start cooking in salted water (to cover all potatoes) until soft, but not too long.
In a pan, cook carrots, onion and celery until translucent and add the garlic at the very end of the saute process.
Add the chili’s and chicken stock to the cooked veggies. Drain cooked potatoes from step one when cooked and set aside.
Add butter to the pan that you cooked the potatoes in, let it melt. Then add flour. Cook for about 2-3 minutes and then start adding your dry spices and corn. Then add cooked veggie mixture.
Garnish with cilantro and cheese.