Beet and Potato Soup

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.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 4  medium  sized beets, cooked and cubed
• 4  medium  sized potatoes, cubed
• 1  onion, chopped
• 1⁄4 cup fresh dill
• 2  tablespoons butter
• 8  cups  vegetable stock
• 1⁄2 cup  cream or 1⁄2 cup half-and-half cream
•  salt and pepper

Directions

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.