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Beet and Potato Soup

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“I learned how to prepare this soup during a vegetarian cooking class. I'm not very fond of beets, but this was rather tasty. Recipe courtesy Rob McLean, instructor.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onions with dill in butter until softened.
  2. Add cubed potatoes and saute for a few minutes.
  3. Add stock and beets.
  4. Bring to a boil, reduce to a simmer and cook for approximately 30 minute.
  5. Blend with a hand blender until desired texture.
  6. Finish with cream or half/half, salt and pepper to taste.
  7. Serve hot.
  8. Note: prep. time includes cooking of the beets.

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