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Prep Time: 20 Minutes Cook Time: 26 Minutes |
Ready In: 46 Minutes Servings: 6 |
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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 1/2 ounce) can vegetable broth or 1 (14 1/2 ounce) 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.
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