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Add a photoPotato & 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.
Ingredients
- 2 pounds of beets (roasted)
- 1 pound of leeks (sliced)
- 3 pounds of potatoes (peeled and diced)
- Oil for cooking (I used bacon flavoured olive oil)
- 8 cups of chicken broth
- Salt & pepper to taste
- 1 tsp. Scarborough Fair seasoning
- 1/2 tsp. dried Chervil
- Cornstarch (to thicken)
Directions
- To roast the beets: Heat oven to 425ºF
- 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: Slice leeks
- Heat oil in a heavy bottomed pot and sauté for about 10 minutes then add your seasonings (salt, pepper and Scarborough Fair)
- Add the diced potatoes, chervil, 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 into 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 465g | |
| Recipe makes 8 servings | |
| Calories 163 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.56g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 446mg | 19% |
| Potassium 1020mg | 29% |
| Total Carbs 34.05g | 9% |
| Dietary Fiber 6.3g | 21% |
| Sugars 7.1g | 5% |
| Protein 6.55g | 10% |
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