Warm Beet & Potato Soup

Total Time
Prep 20 mins
Cook 26 mins

Ingredients Nutrition


  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.


Most Helpful

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.

Lisa Pizza May 20, 2002

Delicious soup! I had to improvise a bit as my wife is allergic to onions and we didn't have any potatoes on hand. I replaced the onions with about a tablespoon of minced ginger and I replaced the potatoes with an equal amount of zucchini. The ginger blended really well with the other flavors and the zucchini added a nice juiciness. I'll definitely make this again.

samwaltpete August 13, 2008

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