Olivia's Red Beet-Potato Soup

This is a recipe I actually found while surfing nickjr.com with my son.  He loves the show Olivia and HATES any form of veggie (unless you count pickles).  When I saw this, I was actually looking for a pink/red recipe for Valentines.  I decided it was worth a shot.  Believe it or not, my picky eater LOVES it!  I've made it three different times now and have decided that is is a little bland, so add a few more leeks and a bit of onion powder and it spices it up a bit.  Also, make sure to go sparingly with the sour cream.  It's easy to add too much and deflate the flavor.

Olivia's Red Beet-Potato Soup
2 Tbsp. olive oil
2 medium leeks, chopped and rinsed well
4 medium potatoes, peeled and chopped
2 box (32 oz.) vegetable broth
1 tsp. fresh thyme OR 1/2 tsp. dry thyme
2 cups water
salt and pepper to taste
1/2 cup whipping cream
2 Tbsp. sour cream, for garnish

you'll also need:
a plastic Ziplock bag or an icing bag with a small piping tip

1. heat the oil in a large saucepan over medium heat.  Add the leeks and cook, stirring frequently until softened, about 7 minutes.  Add the potatoes, beets, vegetable broth, thyme, and water.  Bring the mixture to a boil  over high heat.  Reduce heat and simmer until vegetables are tender, about 30-45 minutes.

2. drain the vegetables from the broth, keeping the broth in the pot.  Working in batches, puree the vegetables in a food processor or blender, until smooth.  Return to the broth and stir well.  Add the cream and adjust the seasoning with salt and pepper.

3.  return the broth to a simmer and spoon into soup bowls.  Place the sour cream into a ziplock bag. Snip a small corner from the bag and pipe shapes on the top of the soup with sour cream. (I did hearts)