Beet and Potato Soup

This soup was just plain good. I think I will can the rest of our beets for this recipe instead of pickling them.

Beet and Potato Soup

• 4 medium sized beets, cooked and cubed
• 4 medium sized potatoes, cubed
• 1 onion, chopped
• 1/4 cup fresh dill
• 2 tablespoons butter
• 8 cups vegetable stock
• 1/2 cup cream or 1/2 cup half-and-half cream
• salt and pepper

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.

We used deer stock in place of the vegetable stock and left out the cream.