Warm Beet & Potato Soup

READY IN: 46mins
Top Review by Lisa Pizza

I bought some beets last week for the first time and had no idea what to do with them. This was great! Of course, I had to do it a little differently (control freak? :)) as usual. I used 2 shallots and 2 cloves garlic instead of onion. And water instead of broth (which I never have on-hand). And at the end, I sprinkled diced pecorino romano cheese on top to serve. YUM! And, as always with soups, it was even better the next day. I will probably leave out the parsley next time - just a personal taste preference. First time I'd tried it.

Ingredients Nutrition

Directions

  1. In large saucepan, melt butter.
  2. Add onion and sauté until it starts to brown.
  3. Add potatoes, beets, water and broth; bring to a boil over high heat.
  4. Reduce heat to low and cook until tender about 20 minutes.
  5. Transfer half of potatoes and beets and about 1 cup broth to a blender or food processor.
  6. Reserve remaining potatoes, beets and broth.
  7. Process mixture until smooth; return to saucepan with remaining broth and vegetables.
  8. Combine half-and-half and flour; stir into soup along with salt and pepper.
  9. Bring to a boil; cook 1 minute.
  10. Divide among soup bowls; top with some parsley and serve.

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