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Total Time
55mins
Prep 15 mins
Cook 40 mins

This soup is very refreshing on a hot day.

Ingredients Nutrition

Directions

  1. Put oil, leeks and potatoes in a medium-sized saucepan.
  2. Saute over medium heat, stirring constantly, until softened, about 8-10 minutes.
  3. Add grated beets, saute 1 minute longer and add broth to pan.
  4. Reduce heat to medium-low and simmer for approximately ½ an hour, until vegetables are practically melted into the broth.
  5. Puree them in a blender or using an immersion blender (be careful with the immersion blender!).
  6. Season to taste.
  7. Add the cream and heat well, but do not boil.
  8. Remove from heat.
  9. If soup is too thick, thin it with a bit of milk.
  10. Cool and refrigerate.
  11. To serve: Sprinkle minced dill over top.