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