Olivia's Red Beet-Potato Soup

If your family is tired of the same old soups, try this unbeatable twist on potato soup. They'll love the creamy texture and the kid-friendly color!

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Ingredients

• 2 tbsp. olive oil
• 2 medium leeks, chopped and rinsed well
• 4 medium potatoes, peeled and chopped
• 2 medium beets, peeled and chopped
• 1 box (32 oz.) vegetable broth
• 1 tsp. fresh thyme or 1/2 tsp. dry thyme
• 2 cups water
• Salt and pepper
• 1/2 cup cream
• 2 tbsp. sour cream, for garnish

Supplies

• Plastic resealable bag

Directions

1. Step 1

   Heat the oil in a large saucepan over medium heat. Add the leeks and cook, stirring frequently until softened, about 7 minutes. Add the potatoes, beets, vegetable broth, thyme, and water. Bring the mixture to a boil over high heat. Reduce heat and simmer until vegetables are tender, about 30 minutes.

2. Step 2

   Drain the vegetables from the broth, keeping the broth in the pot. Working in batches, purée the vegetables in a food processor or blender, until smooth. Return to the broth and stir well. Add the cream and adjust the seasoning with the salt and pepper.

3. Step 3

   Return the broth to a simmer and spoon into soup bowls. Place the sour cream into a resealable bag. Snip a small corner from the bag and pipe heart shapes on top of the soup with the sour cream.

Nurtition Facts

• Calories: 206
• Total Fat: 10g
• Saturated Fat: 4g
• Trans Fat: 1g
• Cholesterol: 22mg
• Sodium: 554mg
• Total Carbs: 27g
• Fiber: 3g
• Sugar: 5g
• Protein: 3g