Potato Soup with a Beet Reduction

We have been on a soup kick at the house lately. Not sure why because it is not like it is cold outside. Regardless of the reason, we have been enjoying it. I have always been a fan of cream soups and potato soup is one of my favourites. This recipe is a mild potato soup and the beet reduction gives it a nice sweet flavour.

Reduction is a trendy culinary term that essentially means the simmering/boiling down of a liquid to thicken and intensify the flavour. Often used with juice, wine and broth a reduction sauce can add a wonderful enhancement to many dishes like chicken, steak, roast, etc.

For the soup, I poured the potato soup in the bowl first. Then, with a spoon, I gently poured the beet reduction in one spot. The reduction went under the soup and created a pocket of beet reduction in the middle of the soup. It made a sweet surprise as people scooped the soup.

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6
Author Steve Cylka


  • 4 beets
  • 1/2 lemon , juiced
  • 3 tbsp butter
  • 1 onion , diced
  • 4 shallots , diced
  • 5 large potatoes , cubed
  • 3 cups vegetable broth
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 cups milk


  • Peel and cut the beets so that they will fit in juicer.
  • Juice the beets.
  • In a saucepan, add beet and lemon juice. Bring to a boil and then lower to simmer.
  • As the juice continues a low rolling boil, keep watching it as it could burn.
  • Stir it often and once it reduces to about 1/3 cup remove for the heat and set it aside.
  • In a large saucepan, melt the butter at a medium/high heat.
  • Add the onions and shallots, stirring for a few minutes. The onions and shallots will soften and start to caramelize.
  • Stir in the potatoes and cook for a few minutes.
  • Add the broth, salt and pepper. Bring to a boil then lower the heat so that it is lightly boiling.
  • Once the potatoes are tender, pour in the milk and cook for 3 minutes.
  • Remove from heat and blend the soup smooth using either a standard blender or a handheld kind.
  • Pour the soup in a bowl and add 1 tsp of beet reduction to each bowl.


About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. I like this idea a lot. I am always on the lookout for new soup twists

  2. sound good to me,,,,never had beet reduction,awesome picture 🙂

  3. This looks really good! Really smart with the beet reduction, flavor and color there. Awesome! Buzzed!

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