Potato-Beet Soup

This colorful side dish soup goes well with roast or other hearty meats.

Potato-Beet Soup
4 side-dish servings
15 mins
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  • 2 medium potatoes, peeled and cubed (3/4 lb.)
  • 2 leeks, coarsely chopped (2/3 cup)
  • 1 tablespoon olive oil
  • 4 teaspoons all-purpose flour
  • 2 1/2 cups chicken broth
  • 1/2 teaspoon dried basil, crushed
  • 1/2 teaspoon dried savory, crushed
  • 1/2 teaspoon dried tarragon, crushed
  • 1/2 16 ounce jar Harvard beets and their liquid (about 3/4 cups)
  • 1/2 cup half-and-half, light cream, or whipping cream
  • Fried potato strips (optional)
In a medium saucepan cook potatoes and leeks in hot oil over medium heat for 3 minutes. Stir in flour. Carefully add broth, basil, savory, and tarragon. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, about 20 minutes or until potatoes are very tender. Stir in beets. Cool slightly.
Place half of the mixture in a blender container or food processor bowl. Cover and blend or process until smooth. Transfer to a medium bowl. Repeat with remaining potato mixture. Return all of blended mixture to saucepan. Stir in half-and-half or whipping cream; heat through. If desired, top with fried potato strips. Makes 4 side-dish servings.

nutrition information

Per Serving: cal. (kcal) 229, Fat, total (g) 8, chol. (mg) 12, sat. fat (g) 3, carb. (g) 34, fiber (g) 3, pro. (g) 7, vit. A (RE) 41, vit. C (mg) 10, sodium (mg) 582, calcium (mg) 61, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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