Warm Beet & Potato Soup

• Ready In: 46 mins
• Serves: 6

Ingredients

• 1  tablespoon butter
• 1  medium onion, chopped
• 1  lb potato, peeled and cut into 1/2-inch chunks
• 1⁄2 lb beet, peeled and cut into 1/2-inch chunks
• 2  cups water
• 1 (14 1/2ounce) can vegetable broth or 1 (14 1/2ounce) can chicken broth
• 1  cup half-and-half
• 2  tablespoons all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon ground black pepper
• 1  tablespoon  chopped fresh parsley

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.