I wanted a classic thick & creamy potato soup with a little something extra. I just used potatoes, their own boiling water, and some almond milk as the base with parsley and onion. I love these little purple potatoes, their color is even more vibrant when raw or baked - but I wanted to add some crisper fried chips for a nice texture contrast. The roasted red pepper puree is a great complement in small quantities, as well as a nice visual presentation when paired with a sprig of fresh green sage.
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