Garlic Soup with Swirled Beets

Prep Time

10 minutes

Cooking Skill


Cook Time

20 minutes


4 - 6


Soup Maker

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2 russet (baking) potatoes, peeled and cut into ¼ inch pieces

6 garlic cloves, (pressed through garlic press), 2 tablespoons of water, 2 tablespoons of EVOO (place in microwave for 50 seconds)

⅓ cup white wine vinegar

⅔ cup extra-virgin olive oil

1 teaspoon kosher salt

Cracked black pepper

Torn mint leaves for garnish

Steamed beets (find them in grocery aisle), diced (optional garnish) about 1 cup


  1. Put the potatoes in the soup maker.
  2. Add in garlic puree mixture, vinegar, salt and pepper and remaining olive oil. Then add enough chicken broth to fill max line. Turn on soup maker to pureed soup program.
  3. To serve, spoon some diced beats into each soup bowl and set. Pour the hot soup over and garnish with mint. Let your guests swirl away!

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