1 can sliced beets (16 oz.)
1 can whole white potatoes (drained)
1 can College Inn beef broth
1/2 c. light cream
1 sm. onion (cut up)
2 tbsp. sugar
2 tbsp. vinegar
1/4 tsp. each salt and pepper

Puree beets and potatoes and onions. Transfer to saucepan. Add remaining ingredients. Heat thoroughly, stirring occasionally. Do not let it boil.