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Potato & Leek Soup with Roasted Beets
Course:
Soup
Cuisine:
American, Canadian
Prep Time:
20
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
1
hour
hour
Servings:
6
Author:
Gloria Duggan | Homemade & Yummy
Potato & Leek Soup with Roasted Beets
the classic potato and leek combination with the added sweetness of roasted beets. Earthy, savoury and oh so pretty to look at.
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Ingredients
2
pounds
beets
(roasted)
1
pound
leeks
(sliced)
3
pounds
potatoes
(peeled and diced)
Oil for cooking
(I used bacon flavoured olive oil)
8
cups
chicken broth
Salt & pepper to taste
1
teaspoons
Scarborough Fair seasoning
½
teaspoons
dried Chervil
Cornstarch
(to thicken)
Instructions
To roast the Beets:
Heat oven to 425º F.
Wash beets, trim ends (do not peel) and wrap in foil.
Place on baking dish and roast for about 90 minutes.
Open, cool slightly and easily peel the skin off.
For the Soup:
Heat oil in a heavy bottomed pot and sauté for about 10 minutes. Add your seasonings (salt, pepper, and Scarborough Fair).
Add the diced potatoes, chevril and chicken stock.
Bring to a boil, reduce heat and simmer for 40 minutes, or until potatoes are fork tender.
When soup is done, remove a few ladles of the potato chunks in a bowl.
Purée remaining soup with an immersion blender.
If you want a thicker soup, return to heat and use a cornstarch/water mixture to thicken.
Return potato chunks to the pot.
Ladle soup into a bowl and garnish with some of the diced roasted beets.
ENJOY!!
Notes
For more awesome soup recipes check these out:
Broccoli Overload Soup
Mom's Pea Soup with Ham
Creamy Multiple Mushroom Soup
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