Stovetop Savory Beet & Potato Soup (Dairy Free)

This delicious soup is a mixture of wonderful
flavors ~ sweet beets, smokey bacon and
 smokey chipotle chilis with a touch of spice.

Ingredients:

8 ounces hickory smoked bacon slices, chopped**

1 cup chopped onion (about 1 medium onion)

1 cup chopped celery (avout 2 or 3 stalks)

2 garlic cloves, minced

6 cups russet potaotoes, peeled and chopped (about 2 pounds) 

1 1/2 cups fresh beets, peeled and chopped (about 1/2 pound)

4 cups low sodium vegetable broth

1 - 3 teaspoons finely chopped chipotle peppers in adobo sauce

1 teaspoon salt (I use pink Himalayan salt)

3 tablespoons lemon juice

Optional Garnishes:

1/2 cup sour cream or unsweetened plain Greek yogurt

2 tablespoons chopped fresh chives

1/3 - 1/2 cup finely chopped cooked bacon

Method:

Cook the bacon, stirring occasionally, in a Dutch oven until browned and crisp. Transfer the bacon to rest on paper toweling. Drain all but 2 tablespoons of the bacon grease from the pot.

Add the onion, celery and garlic to the 2 tablespoons of grease in the pot. Cook and stir for 8 to 10 minutes or until the vegetables are caramelized.

Add the potatoes, beets, broth and salt to the pot. Depending on the level of spice that you desire, add 1 to 3 teaspoons of chipotle peppers. Stir to mix. Bring to a boil and then reduce the heat to low/simmer. Cover and simmer for 45 to 60 minutes or until the potatoes and beets are very tender.

Carefully use an immersion blender to puree the soup until smooth.*** Stir in the lemon juice. Divide between 8 serving bowls. If desired, garnish with a swirl of 1 tablespoon of sour cream or a Greek yogurt. Sprinkle with chopped chives and/ or chopped bacon. Makes 6 to 8 sevings.

**Placing The bacon in the freezer for 30 to 60 minutes will make it easier to chop. If the bacon is nit hickory smoked, 1/8 of a teaspoon of liquid smoke may be added to the soup along with the broth.

***If you do not have an immersion blender, you can carefully transfer portions of the soup to a blender to puree.

Notes: 

This is a pretty soup ~ the bright red color would be a perfect addition to an Autumn, Christmas, Valentine  or any meal. I served this to a few people who do not like beets and they liked it!

After a stay in the hospital, my husband needed to replenish the red blood cells in his body. As a result, I have been creating iron rich meals with with beef, spinach and beets. I have also added canned beets and fresh spinach to berry smoothies with Greek yogurt.  Thankfully, he can take powdered liver capsules, since he won't eat liver. (I don't blame him.) 😀 This soup was a delicious way to add healthy nutrients and variety to his meal plan. ❤