RECIPES

Beet, Potato & Chicken Soup

Make this simple, quick soup with fresh beets in late summer or fall when they are at their prime for sweetness and depth of colour.

Prep Time

15M

Cook Time

30M

Serves

8

Ingredients

7 cups (1.75 L) low-sodium chicken broth

3/4 lb (0.4 kg) bone-in, skin on chicken thighs

1 tbsp (15 mL) butter

1 tbsp (15 mL) olive oil

1 cup (250 mL) onion(s), diced

2 cloves garlic, minced

2 cups (500 mL) beets, grated

2 cups (500 mL) potato(es), peel on, diced

2 tbsp (30 mL) sage, fresh, minced

1/2 cup (125 mL) Italian five cheese blend

sage, fresh, optional garnish

Instructions

1 Add chicken broth to soup pot along with the bone-in chicken thighs. Heat over medium-high heat and bring to a boil. Cover, reduce heat to low and simmer 30 minutes until chicken is cooked through. Remove chicken from pot to a plate to cool. Keep broth on a low simmer while preparing other ingredients.
2 Heat the butter and olive oil in a skillet. Dice the onion and mince the garlic. Add to the skillet and sauté, stirring until soft – about 4 minutes. Stir into the soup pot.
3 Grate beets and add to the soup along with the diced potato and minced sage. Remove skin and bones from chicken. Dice into ½ inch (1.25 cm) pieces and stir into the soup. Bring to a boil, cover and simmer on low heat until potatoes are tender.
4 Ladle into bowls and garnish with the shredded cheese and a few fresh sage leaves (optional garnish).