Warm Beet & Potato Soup

• 1 tablespoon butter
• 1 medium onion, chopped
• 1 lb potato, peeled and cut into 1/2-inch chunks
• 12 lb beet, peeled and cut into 1/2-inch chunks
• 2 cups water
• 1 (14 1/2 ounce) can vegetable broth or 1 (14 1/2 ounce) can chicken broth
• 1 cup half-and-half
• 2 tablespoons all-purpose flour
• 14 teaspoon salt
• 18 teaspoon ground black pepper
• 1 tablespoon chopped fresh parsley

1. In large saucepan, melt butter.
2. Add onion and saute until it starts to brown.
3. Add potatoes, beets, water and broth; bring to a boil over high heat.
4. Reduce heat to low and cook until tender about 20 minutes.
5. Transfer half of potatoes and beets and about 1 cup broth to a blender or food processor.
6. Reserve remaining potatoes, beets and broth.
7. Process mixture until smooth; return to saucepan with remaining broth and vegetables.
8. Combine half-and-half and flour; stir into soup along with salt and pepper.
9. Bring to a boil; cook 1 minute.
10. Divide among soup bowls; top with some parsley and serve.

butter, onion, potato, beet, water, vegetable broth, flour, salt, ground black pepper, parsley

Taken from www.food.com/recipe/warm-beet-potato-soup-23576 (may not work)