Potato-Beet Soup

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

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  • Makes: 4 servings
  • Makes: 4 side-dish servings
  • Prep: 15 mins
  • Cook: 30 mins

Potato-Beet Soup

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Directions

  1. 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.
  2. 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.
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Nutrition Facts (Potato-Beet Soup)

  • Per serving:
  • 229 kcal ,
  • 8 g fat
  • (3 g sat. fat ,
  • 12 mg chol. ,
  • 582 mg sodium ,
  • 34 g carb. ,
  • 3 g fiber ,
  • 7 g pro.
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