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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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Instructions Checklist
  • 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 Facts

229 calories; 8 g total fat; 3 g saturated fat; 12 mg cholesterol; 582 mg sodium. 34 g carbohydrates; 3 g fiber; 7 g protein; 41 RE vitamin a; 10 mg vitamin c; 61 mg calcium; 2 mg iron;

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