Fry onion and garlic in a medium-sized pan with olive oil. Add the beetroot and sauté add the broth. Pour the bay leaf and simmer for about 15 minutes. Then add the potatoes and simmer for another 25 minutes until the vegetables are soft. Possibly. Add more stock.
Now remove the bay leaf and with the bar mixer or the stand mixer (caution, in this case the soup to cool something, otherwise the covers because of the hot steam) puree everything fine.
Back into the pot, salt and pepper. If no children can eat, you can add some wine.