When I saw baskets full of purple potatoes at the Ann Arbor farmer’s market, I couldn’t resist buying them. And with the weather growing cooler, I decided they’d make great soup. (And yes, I’ve got that silly 1950s song stuck in my head. I blame my Pandora Halloween station.)
I’ve seen them for sale in Meijer, Kroger’s, the Ypsi co-op and Eastern Market in Detroit before. Eat Like No One has a good run-down of all the metro Detroit places to buy them. Fall and winter seem to be the best season for them— and the best way to find them is to go to your local farmer’s market and ask around.
I used the same recipe I’ve used before, potato soup with leeks, but decided to share the photos. I’ve used purple potatoes in recipes before, and the flavor is similar to red potatoes: rich and a little earthy, a stronger flavor than your average russet potato.
And they don’t lose their lovely purple-ness when they cook.
A note: I’ve had purple sweet potatoes before, but I’ve only seen them sold in Hawai’i, as they’re grown in Asia.