Total Time
Prep 30 mins
Cook 30 mins

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.

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.


Most Helpful

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!

TasteTester January 30, 2009

This was wonderful! I used skim milk and did not miss the cream. I think the potatoes made it thick enough. I love beets and this is a great use of leftover ones. Thx. for posting such a pretty and tasty soup recipe!

Karen's Krazy Kitchen December 20, 2008

Although i do like beets & potatoes, for the 2 of us I did cut this recipe in half this 1st time around! Easy enough to prepare & a surprisingly wonderful taste combo! I'm with the previous reviewer, though, in that I might just include an additional beet or two the next time around! Thanks for sharing the recipe! [Made & reviewed in Everyday Is a Holiday tag]

Sydney Mike April 23, 2011

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