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Purple Viking Potato and Bok Choy Soup

Our Purple Viking Potato and Bok Choy Soup is sure to warm up those cool spring nights!

Purple Viking Potato and Bok Choy Soup


  • 4 tablespoons Driftless Sunflower Oil (or olive oil)
  • 2 pounds purple viking potatoes, cut into 1-inch pieces
  • 8 cups water
  • ½ teaspoon dried crushed red pepper
  • 4 green garlic stalks, minced (including about half of the bottom sections of the green)
  • 1 bunch bok choy, with butt ends cut off and bottom parts of the thicker stems removed; the remaining stems and leaves coarsely chopped
  • 1 bunch of salad turnip greens, stems removed and coarsely chopped
  • 1 cup of your spinach, stems trimmed off and cut into ⅓” – wide slices.
  • ½ bunch of garlic chives, minced
  • Sour cream for dollopin’


  1. Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until tender and golden, about 8 minutes. Add potatoes; sauté 3 minutes.
  2. Add 8 cups water and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.
  3. Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add green garlic; sauté until fragrant, about 1 minute. Add vivid choy and salad turnip greens; sauté until wilted, about 3 minutes.
  4. Add sautéed greens to potato mixture.
  5. Purée until smooth with a handheld blender. Season with salt and pepper.
  6. Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with sliced spinach leaves and garlic chives.

This recipe brought to you by Driftless Organics, certified organic produce since 1993. Find our produce at Whole Foods Market and most of the food co-ops throughout the midwest!

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