Potato Potage Soup with Beetroots Puree

Tonight I made Potato Potage Soup with Beetroots puree.
My friend sent me so many Organic Potatoes from Kyoto, so I used them.
Potato and Onion stir fried with much Butter and Boiled in the Pressure Cooker in 10 minutes. Then put them in Food processor. Sprinkle dill.
I keep many Baked Beetroots in the freezer. Defrost it and mix with the soup and add Grape Pekmez and Zaatar for emphasis the Middle Eastern Earthy flavor.
Served hot tonight, but served chill Tomorrow!