Beet and Potato Soup with Dill Cream

As the kitchen fell just before Valentine’s day, Michelle prepared a Beet and Potato Soup with Dill Cream for the occasion.


Michelle decorated the red velvet soup with a heart shape sour cream drizzle.


  • 3 to 4 beets, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 1 onion, peeled and chopped
  • 1 celery stalk, chopped
  • 2 tablespoons olive oil
  • 500ml or 2 cups chicken or vegetable stock (or more depends on the size of the vegetables)
  • 4 tablespoons sour cream or Greek yogurt
  • 1 small bunch of dill


Source: this recipe is adapted from


Beet-with-Potato-Soup-with-Dill-Cream-03Place the vegetables in a stock pot with the olive oil and cook over medium heat for 10 to 15 minutes, or until slightly softened.
Beet-with-Potato-Soup-with-Dill-Cream-04Pour stock into pot and bring to a boil and then simmer for 30 minutes, or until everything is very soft.
Beet-with-Potato-Soup-with-Dill-Cream-05Using a hand held blender, whiz everything until smooth.

Ladle into bowls.

Beet-with-Potato-Soup-with-Dill-Cream-08Drizzle with sour cream (place in a ziploc bag with a corner snipped off for easy control).

Top with sprigs of dill.

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