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cream soup beetroot beet, leek potatoes, serve in a white plate on a wooden board, close-up top view.
Olivia

Creamy Beetroot, Leek, and Potato Soup

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Creamy beetroot, leek, and potato soup. A comforting plant-forward soup with vibrant color and smooth texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 310
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 medium beetroots peeled and diced
  • 1 large leek sliced and cleaned well
  • 2 potatoes peeled and diced
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1/2 cup cream or plant-based cream
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

5 Quart Pot
5 Quart Pot
$29.49
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07/07/2026 03:01 am GMT
soup pot with lid

Cooking Instructions
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add leeks and cook until softened.
  3. Stir in garlic and cook for 1 minute.
  4. Add diced beetroot and potatoes.
  5. Pour in vegetable broth.
  6. Bring to a boil, then reduce to a simmer.
  7. Cook for 25-30 minutes until vegetables are tender.
  8. Blend the soup until smooth and creamy.
  9. Stir in cream and season with salt and black pepper.
  10. Garnish with fresh parsley and serve warm.

Nutrition

Calories: 310kcalCarbohydrates: 34gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 34mgSodium: 1027mgPotassium: 810mgFiber: 5gSugar: 10gVitamin A: 1508IUVitamin C: 31mgCalcium: 65mgIron: 2mg

Notes

• Blend carefully while the soup is hot
• Add a splash of lemon juice to brighten the flavor
• Reserve a few cooked beet cubes for garnish if desired

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