• 2 T olive oil
• 3 T butter
• 1 large onion, chopped
• 2 leeks, sliced 
• 3 large Yukon gold potatoes, peeled and roughly chopped
• 3 large beets, peeled and roughly chopped
• 1 T lime juice
• 8 cups of chicken broth
• 1 cup of heavy cream or whole milk (lovely, but optional)

Melt the olive oil and butter in a large soup pot over medium low heat. Add the onions and leeks and saute for 15 minutes.

Add the potatoes, beets, lime juice and chicken broth. Simmer until the vegetables are tender, approximately 45 minutes. 

Remove from the heat and puree with either an immersion blender or blender. If using a conventional blender,  leave a small gap below the blender lid and hold onto lid while blending so that steam can escape.

Once pureed, return the soup to the stove and add 1 cup of optional heavy cream. Salt and Pepper to taste. Reheat the soup over medium heat, being careful not to let the soup boil [the cream will curdle if it does].

Add a dollop of sour cream or plain greek yogurt for optional garnish!