Beet and Potato Soup

Recipe by Lori Mama

I learned how to prepare this soup during a vegetarian cooking class. I'm not very fond of beets, but this was rather tasty. Recipe courtesy Rob McLean, instructor.

Top Review by TasteTester

This recipe was included in Book#228608. November 4, 2008 -- This soup is great! I love potatoes and beets, so when I saw this recipe I knew I had to make it. It turned out wonderful! The soup was creamy from the potatoes and had a subtle taste of beets. (For anyone unsure about trying a beet soup, the taste of the beets is mild in this soup (although, being a beet lover, when I make it again I'll double the beets). For me, it didn't need the half & half, but I used some as the recipe directed. It made the soup a little creamier but again, I felt the soup was perfect without it. This is a recipe I'll make over & over. I prepare a lot of soups, and this is one of the best. Thanks for sharing!

Ingredients Nutrition


  1. Saute onions with dill in butter until softened.
  2. Add cubed potatoes and saute for a few minutes.
  3. Add stock and beets.
  4. Bring to a boil, reduce to a simmer and cook for approximately 30 minute.
  5. Blend with a hand blender until desired texture.
  6. Finish with cream or half/half, salt and pepper to taste.
  7. Serve hot.
  8. Note: prep. time includes cooking of the beets.

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