roasted beet + potato soup

Last week, we made this delicious soup. It was the perfect thing for a rainy and cool day. The soup was so full of flavor, we just had to share it!

ingredients
2 cups diced potatoes
2 cups diced peeled beets
olive oil, divided
salt and ground black pepper to taste
1 onion, diced
1 clove garlic, minced
4 cups chicken broth or bullion mixed with water
1/2 teaspoon dried thyme
1 bay leaf
1 1/2 cups milk
1 tablespoon lemon juice

directions

The first part can be done ahead of time: Preheat oven to 425 degrees F. Place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper. Roast in the preheated oven until tender, about 45 min; allow to cool.
Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the onion, and garlic. Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. Simmer about 45 minutes.
Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender (or pour into regular blender) until very well blended; stir in the milk and lemon juice to serve.

If you have a cool day before summer begins (it certainly hasn't in the Northeast), I hope you can try this filling and flavorful soup. 

What have you been cooking lately?