Immune Boosting Potato and Beet Soup
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Cook time: 
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Serves: 15 servings
This potato and beet soup has a delicious blend of potatoes, beets, and onions and a perfect creamy texture.
  • 7-9 small beets, peeled
  • 7 red potatoes, washed well with skins on
  • 1 large yellow onion
  • 2 T chicken bouillon (or to taste)
  • 1 tsp salt
  • Water (enough to cover ingredients with a little bit extra)
  1. Place beets, washed potatoes, and onion into a large stock pot.
  2. Add water until all the ingredients are covered with about an inch of head space.
  3. Add chicken bouillon and salt.
  4. On high heat, bring entire mixture to a boil. Once boiling, reduce heat and simmer for about 20 minutes or until vegetables are tender when pricked with a fork.
  5. Once done, turn off heat. Process soup in a blender (I used a Vitamix. You will need to do several batches.) and blend until desired consistency is reached.
  6. Serve warm.
Makes enough soup for about 8-10 hungry people or 15 picky eaters:) It really depends upon the size of your beets and potatoes. Feel free to use less ingredients or freeze the leftovers. Enjoy!
Recipe by Home Baked Joy at