Recipe: Cream of Beet, Potato & Leek Soup
Thanks to Keri Garland of Baba’s Ukrainian Kitchen for sharing this delicious recipe!
4 medium beets – top and roots trimmed
2 Tbsp butter
2 leeks, finely chopped (white part only)
1 onion, finely chopped
4 potatoes, peeled and thinly sliced
4 cups stock – chicken or vegetable
½ cup whipping cream
Salt & pepper
In a medium saucepan, bring lightly-salted water to a boil. Add beets, cook till tender – approximately 30 minutes. Drain. Remove skins and cut beets into quarters.
Melt butter in large sauce pan. Add leeks and onions, sauté until translucent. Add potatoes and stock and bring to a boil. Reduce heat, cover and simmer until potatoes are tender.
Remove soup from heat to cool slightly, add beets and puree in batches until smooth. Add cream and adjust seasoning with salt and pepper.