Beet Leaf Soup - Childhood Memory

I have almost no childhood memories of food or cooking.  The one recipe, I do remember, is this soup, from my Mom.  I have a 3 x 5 card with faded writing that I have kept for decades with the thought to make the soup.  For some reason, I just couldn't do it.

With my Lunch Project, it seemed to be the perfect lunch and it was just for me.  I took the card out and read it thoroughly and knew it was not going to work.  I remember a creamy soup with pieces of the green leaves floating around and chunks of potatoes waiting to be devoured.  The recipe as written would be thin and watery and I did not want to go there.  Either, my memory is not on target or my Mom did not follow the recipes, as written.

I revised it, with a heavy heart.  I wanted to do it exactly as my mother had.  We can't have everything and this was a dream that was going to go astray but taste good.

My mother was a stay-at-home-mom and was always there for us.  She was a sweet woman and loyal to her family and friends.  She was satisfied with simplicity.  I don't remember her with a fire in her belly.  I remember quiet and self contained.

I take after my Dad who was into all kinds of activities.  He was much more out there and loved to be with people.  He was a natural leader and was honored often.  I love to be involved and when I get into something, I am totally there, as he was.

The two were as different as could be but their love is the kind, many dream of.  Both would give to each other from the heart and they lived for each other and their family (extended as well).

I have to forgive my Mom for not letting me cook with her.  She gave me values instead.  A good trade-off.  

Beet Leaf Soup  (this is really a potato soup with a the wonderful addition of the beet leaves.)

Leaves from 8 beets

1 large onion, chopped

4 medium potatoes, 

3 cups vegetable broth

2 cups water or additional vegetable broth, brought to boil

1 teaspoon salt or to taste

1/4 teaspoon black pepper or to taste

1 tablespoon butter or margarine

3 cups milk

1 cup sour cream

Put your water and soup on medium high flame and cook until boils.
While the water is heating, tear beet leaves into smaller pieces, discarding stems.
Place chopped onions, potatoes and leaves into soup and cook for 30 minutes on a simmer.
Add salt and butter and mix in. 
Add milk and seasoning.  My dill is still sparse or I would have added some, at this point.
Using an immersion blender, blend soup.  A regular blender can be used, as well.  The spinach leaves take a little longer to blend into the soup but it does.
The sour cream can be put on top or be blended into the soup, at the same time as the milk.