1poundbeetroot[0.45 kilo] peeled, rinsed, and diced
1½poundstarchy potatoes[0.7 kilo] (like russet), peeled, rinsed, and diced
1large white onionminced
1quartvegetable broth[1 liter]
1cupheavy cream
Saltto taste
¼cupsour cream[60 milliliters]
Black pepperto taste
2cupsdiced bread
2tablespoonsbutter
Instructions
Step 1: Brown the bacon.
In a medium Dutch oven or large saucepan, cook the bacon over medium-high heat until it has released most of the fat and the bacon bits are crispy.Remove the bacon bits from the pan and let them rest on a paper towel until needed.
Step 2: Sauté vegetables
Keep the Dutch oven on the stove, but lower the heat to medium-low.Add the onion, beetroot, and potato, and cook stirring, until the onions become translucent.
Step 3: Simmer
Add the broth to the pot, cover, and simmer until the potatoes and beetroot are fork-tender (an estimate of 15 minutes).
Step 4: Blend
Turn off the stove, and stir in the heavy cream.Blend until the mixture is very smooth. You may need to let it cool down a bit before blending. Season with salt and pepper to taste, then return to the pot and reheat. If it's too watery, let it boil down to your preferred consistency; if too thick, add a bit more water.
Step 5: Toast bread
In a skillet or frying pan, heat the butter over medium heat. Add the bread cubes and cook, turning until they are crispy and have browned a bit.
Step 6: Serve
Serve the soup alongside sour cream to drizzle and croutons and bacon bits to add on top.