Potato & Leek Soup with Roasted Beets
By: Homemade & Yummy
Published: Thursday, October 15, 2015 - 10:56am

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)

Preparation

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.

About

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.