Step 1:

• Peel and dice the purple potatoes into small cubes. This ensures they cook evenly and blend smoothly.

Step 2:

• In a large pot, bring the water or vegetable broth to a boil.
• Add the diced purple potatoes and cook until they are tender, about 15-20 minutes.

Step 3:

• Once the potatoes are soft, remove the pot from the heat.
• Use an immersion blender to blend the potatoes and broth until smooth.
• Alternatively, you can transfer the mixture to a regular blender in batches and blend until smooth, then return it to the pot.

Step 4:

• Add the dried osmanthus flowers to the soup and stir well.
• Let the soup sit for about 5 minutes to allow the flowers to infuse their fragrance.
• If using, add the honey or rock sugar and coconut milk, stirring until fully incorporated.
• Add salt to taste.