Directions:
- In large saucepan, melt butter.
- Add onion and sauté until it starts to brown.
- Add potatoes, beets, water and broth; bring to a boil over high heat.
- Reduce heat to low and cook until tender about 20 minutes.
- Transfer half of potatoes and beets and about 1 cup broth to a blender or food processor.
- Reserve remaining potatoes, beets and broth.
- Process mixture until smooth; return to saucepan with remaining broth and vegetables.
- Combine half-and-half and flour; stir into soup along with salt and pepper.
- Bring to a boil; cook 1 minute.
- Divide among soup bowls; top with some parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.95 Kcal (716 kJ) | ||
| Calories from fat | 61.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.89g | 11% | |
|---|---|---|---|
| Cholesterol | 20.06mg | 7% | |
| Sodium | 211.8mg | 9% | |
| Potassium | 471.7mg | 10% | |
| Total Carbs | 24.73g | 8% | |
| Sugars | 6.5g | 26% | |
| Dietary Fiber | 3.92g | 16% | |
| Protein | 4.06g | 8% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 1.3mg | 7% | |
| Calcium | 86mg | 9% | |
| Amount Per 100 g | |||
| Calories | 65.33 Kcal (274 kJ) | ||
| Calories from fat | 23.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.63g | 11% | |
|---|---|---|---|
| Cholesterol | 7.67mg | 7% | |
| Sodium | 80.94mg | 9% | |
| Potassium | 180.27mg | 10% | |
| Total Carbs | 9.45g | 8% | |
| Sugars | 2.49g | 26% | |
| Dietary Fiber | 1.5g | 16% | |
| Protein | 1.55g | 8% | |
| Vitamin C | 2.3mg | 10% | |
| Vitamin A | 0.3mg | 26% | |
| Iron | 0.5mg | 7% | |
| Calcium | 32.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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