Potato & Leek Soup with Roasted Beets
Total Steps
14
Ingredients
9
Tools Needed
1
Related Article
Homemade & YummyIngredients
- 2 pounds beets
- 1 pound leeks
- 3 pounds potatoes
- Oil for cooking(optional)
- 8 cups chicken broth
- Salt & pepper(optional)
- 1 teaspoon Scarborough Fair seasoning
- 1/2 teaspoon dried Chervil
- Cornstarch(optional)
Instructions
Step 1
To roast the beets: Heat oven to 425ºF
Step 2
Wash beets, trim ends (do not peel) and wrap in foil
Step 3
Place on baking dish and roast for about 90 minutes
Step 4
Open, cool slightly and easily peel the skin off
Step 5
For the soup: Slice leeks
Step 6
Heat oil in a heavy bottomed pot and sauté for about 10 minutes then add your seasonings (salt, pepper and Scarborough Fair)
Step 7
Add the diced potatoes, chervil, and chicken stock
Step 8
Bring to a boil, reduce heat and simmer for 40 minutes or until potatoes are fork tender
Step 9
When soup is done, remove a few ladles of the potato chunks into a bowl
Step 10
Purée remaining soup with an immersion blender
Step 11
If you want a thicker soup, return to heat and use a cornstarch/water mixture to thicken
Step 12
Return potato chunks to the pot
Step 13
Ladle soup into a bowl and garnish with some of the diced roasted beets.
Step 14
Enjoy.