Roasted Beet and Potato Soup

"I recently roasted five pounds of beets and have been using them for side dishes. I decided to make soup last night, and it turned out quite nice. You may get more servings, but we really like our soup and 4 servings is all I got. I am sure that canned beets would also work quite well. I like evaporated milk because it brings richness with fewer calories, but half-and-half would also be good. I don't usually have fresh celery, but 1/2 cup of chopped celery could be used instead of the flakes and 1/4 tsp fresh ground pepper instead of the peppercorns. Add an hour to the cooking time if you need to roast fresh beets."
 
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photo by WhatamIgonnaeatnext photo by WhatamIgonnaeatnext
photo by WhatamIgonnaeatnext
photo by Dreamer in Ontario photo by Dreamer in Ontario
Ready In:
55mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Melt the butter in a medium saucepan, and add the onions and garlic clove. Saute until the onions are transparent, but not browned.
  • Add all the remaining ingredients, except for the evaporated milk, and enough broth to cover by about 1/2 inch.
  • Bring to a boil, reduce heat and simmer, covered, for about 25 minutes, or until all the veggies are quite soft. Stir from time to time.
  • Remove from heat and fish out the bay leaf.
  • Puree with a immersion blender (or in a regular blender in batches).
  • Add the milk and more broth, if needed, and return to the stove until just heated through.
  • Note: The amount of broth will depend a bit on the exact amount of veggies and how thick you like your soup. Also, you will need to add broth or water, most likely, when reheating the next day. This is nice with a garnish of plain yogurt or sour cream.

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Reviews

  1. Wow! This was great. My first time making anything like this. I used real celery instead of flakes and put a dollop of sour cream on top. I made it for Food, Friends, and Fun.
     
  2. My family (including my 7 year old daughter!) loved this soup! I had leftover roasted beets and wanted a new way to use them up and found this recipe. It was so satisfying! The only changes I made were to use diced celery, ground pepper and also added about 1/2 tsp (or so) of rosemary to the soup. Will probably have to add some chicken broth to the leftovers today since it does thicken quite a bit but I'm sure it will be great. Thanks so much for posting!
     
  3. Very good soup! The changes I made was using vegetable broth, fresh celery, celery salt and some basil. I also used low fat evaporated milk. Easy and good!
     
  4. I loved this soup! The only changes I made were substituting fresh celery that I diced and sauteed along with the onions since I didn't have dried celery flakes and a few grindings of pepper in place of peppercorns. Thanks for sharing. Made for PRMR Tag.
     
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Tweaks

  1. I loved this soup! The only changes I made were substituting fresh celery that I diced and sauteed along with the onions since I didn't have dried celery flakes and a few grindings of pepper in place of peppercorns. Thanks for sharing. Made for PRMR Tag.
     

RECIPE SUBMITTED BY

My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
 
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