Warm Beet & Potato Soup

Total Time: 46 mins Preparation Time: 20 mins Cook Time: 26 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.