Roasted Beet And Potato Soup

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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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Steps

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Melt the butter in a medium saucepan , and add the onions and garlic clove.

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Saute until the onions are transparent , but not browned.

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Add all the remaining ingredients , except for the evaporated milk , and enough broth to cover by about 1 / 2 inch.

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Bring to a boil , reduce heat and simmer , covered , for about 25 minutes , or until all the veggies are quite soft.

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Stir from time to time.

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Remove from heat and fish out the bay leaf.

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Puree with a immersion blender.

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Add the milk and more broth , if needed , and return to the stove until just heated through.

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Also , you will need to add broth or water , most likely , when reheating the next day.

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This is nice with a garnish of plain yogurt or sour cream.

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Ingredients

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butter, onion, garlic clove, potatoes, beets, dried celery flakes, dried thyme, salt, bay leaf, black peppercorns, low sodium chicken broth, evaporated milk