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Warm Beet and Potato Cream Soup
Preparation15 minutes
Cooking30 minutes

Warm Beet and Potato Cream Soup


  • 10 oz cooked beets
  • 10 oz potatoes
  • 2 finely chopped shallots
  • 4 cups chicken stock
  • 1 tbsp. olive oil
  • 1 oz cream cheese
  • Salt & pepper


1 Peel and dice potatoes.

2 Cut the beets into large cubes.

3 Heat the saucepan to 2/3 of the maximum power of your stove and test the heat using the ‘water drop’ technique.

4 Pour the oil and add the shallots. Sweat for 2 minutes.

5 Add the potatoes and beets.

6 Brown for 2 minutes, then add the chicken stock and cook for 30 minutes on medium heat.

7 Towards the end of cooking, add the cream cheese and blend.

8 Add salt and pepper to taste. 

Tip: To add a bitter flavor, you can add slices of green apples. 

Cristel products used for the recipe

Saucepan with Lid - Cristel USA
Saucepan with Lid
Strate Removable handle
24/01/2022 17:16:34