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.