Potato & Leek Soup with Roasted Beets Recipe

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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.

Prep time:
Cook time:
Servings: 8


Cost per serving $1.82 view details


  1. To roast the beets: Heat oven to 425ºF
  2. Wash beets, trim ends (do not peel) and wrap in foil
  3. Place on baking dish and roast for about 90 minutes
  4. Open, cool slightly and easily peel the skin off
  5. For the soup: Slice leeks
  6. Heat oil in a heavy bottomed pot and sauté for about 10 minutes then add your seasonings (salt, pepper and Scarborough Fair)
  7. Add the diced potatoes, chervil, and chicken stock
  8. Bring to a boil, reduce heat and simmer for 40 minutes or until potatoes are fork tender
  9. When soup is done, remove a few ladles of the potato chunks into a bowl
  10. Purée remaining soup with an immersion blender
  11. If you want a thicker soup, return to heat and use a cornstarch/water mixture to thicken
  12. Return potato chunks to the pot
  13. Ladle soup into a bowl and garnish with some of the diced roasted beets.
  14. 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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