Pink Potato Soup
Brighten your table with the vibrant and velvety Pink Potato Soup—a stunning twist on classic comfort food. This creamy, beet-infused potato soup not only delivers a striking color but also a rich, earthy flavor that’s irresistibly satisfying. Made with hearty red potatoes, sweet beets, sautéed onion and garlic, and a splash of heavy cream, this soup is pureed to silky perfection for a luxurious texture. A final garnish of freshly chopped dill adds a refreshing herbal touch, making it perfect for chilly evenings or a charming dinner party centerpiece. Ready in just 45 minutes, this Pink Potato Soup is as easy to make as it is nutritious—and it’s sure to have everyone asking for the recipe!
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Recipe Information
Ingredients
- 4 medium red potatoes
- 1 medium beetroot, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh dill, chopped (optional, for garnish)
Instructions
Peel and dice the red potatoes and beetroot into small chunks for quicker cooking. Set aside.
In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until it becomes translucent.
Add the minced garlic to the pot and sauté for 1 more minute until fragrant, being careful not to let it burn.
Stir in the diced potatoes and beetroot. Cook for 2-3 minutes, stirring occasionally, to slightly soften the vegetables.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the potatoes and beetroot are tender when pierced with a fork.
Using an immersion blender (or a stand blender in batches), carefully puree the soup until smooth and creamy.
Stir in the heavy cream and return the pot to low heat. Season with salt and black pepper to taste, adjusting as needed.
Once heated through, ladle the pink potato soup into bowls and garnish with freshly chopped dill if desired. Serve hot.
Nutrition Facts
Calories |
1662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4839 mg | 210% | |
| Total Carbohydrate | 211.2 g | 77% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 41.1 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 5440 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
