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Chilled Potato, Leek and Beet Soup
Put oil, leeks and potatoes in a medium-sized saucepan. Saute over medium heat, stirring constantly, until softened, about 8-10 minutes. Add grated beets, saute 1 minute longer and add broth to pan. Reduce heat to medium-low and simmer for approximately 1/2 an hour, until vegetables are practically melted into the broth. Puree them in a blender. Season to taste. Add the cream and heat well, but do not boil. Remove from heat. If soup is too thick, thin it with a bit of milk. Cool and refrigerate.