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In a soup pot, melt the margarine and saute the leeks until they are wilted, about 3 minutes. Add the potatoes and the broth. Cook until the potatoes are tender, 15-20 minutes. Cool the soup slightly and process it in a blender under smooth. Pour into a large mixing bowl. Add the milk. Season to taste with salt and pepper.
Puree the beets in the blender until smooth. Add 2 cups of the soup and process until smooth.
Ladle the hot soup into individual bowls. Pour a little beet and potato puree into each bowl and swirl it with a spoon.
Refrigerate and reheat the leftover white and red portions separately, swirling them together at the last minute.
The soup can also be served cold.
Makes 14 cups, each cup about 70 calories.