Roasted Beet And Potato Soup

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 medium onion, chopped
• 1 -2 garlic clove, cut in half
• 2 cups diced potatoes, about 1 lb
• 2 cups diced roasted beets, about 1 lb
• 1 tablespoon dried celery flakes
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1 bay leaf
• 2 -3 black peppercorns
• 3 -4 cups low sodium chicken broth
• 1 (12 ounce) can evaporated milk

Recipe

• 1 melt the butter in a medium saucepan, and add the onions and garlic clove. saute until the onions are transparent, but not browned.
• 2 add all the remaining ingredients, except for the evaporated milk, and enough broth to cover by about 1/2 inch.
• 3 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.
• 4 remove from heat and fish out the bay leaf.
• 5 puree with a immersion blender (or in a regular blender in batches).
• 6 add the milk and more broth, if needed, and return to the stove until just heated through.
• 7 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.