Warm Beet and Potato Soup

Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring, until the onion is soft.

Add the potatoes, beets, water, and broth. Increase the heat to high and bring to a boil. Reduce the heat to a simmer and let cook until tender, about 20 minutes.

In batches if necessary, transfer the beets, potatoes, and broth to a blender and process until smooth. Return the puree to the saucepan.

In a small bowl, whisk together the half and half and flour until smooth. Stir into the soup. Bring to a strong simmer and cook, stirring, for 1-2 minutes or until the mixture starts to thicken. Season with the salt and pepper and adjust the seasoning as needed.

Divide the soup among individual soup bowls and serve hot.