4 large red beets, peeled and diced (roughly 1.5 lbs)
1 medium white potato, peeled and diced
4cups chicken or vegetable broth
1 teaspoon salt
1/2 teaspoon ground pepper
To Serve (optional):
Sour cream or crème fraîche
In a large pot on medium heat, warm the olive oil. Add onion and garlic and cook for 3-4 minutes until onions are soft and translucent.
Add beets and potatoes, stir to coat with the onion mixture.
Add broth, just enough to cover the beets and stir until well combined. (Only add enough broth to cover the vegetables, you may need more or less depending on the size of your beets, as you don’t want a runny soup and you can always add more at the end if needed.)
Bring mixture to a boil, then reduce to a simmer and cook for 30 minutes until the beets are tender and can easily be pierced with a fork.
Once cooked, using an immersion blender or in batches using a bar blender, purée until smooth.
Once blended, season generously with additional salt and pepper to taste and serve immediately with a dollop of sour cream and a sprig of dill.
Any leftover soup can be cooled completely and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.