Potato & Leek Soup with Roasted Beets

Potato & Leek Soup with Roasted Beets

  Ready in : 45 mins

If you want to add more gluten free and dairy free recipes to your repertoire, Potato & Leek Soup with Roasted Beets might be a recipe you should try. This recipe serves 6. This hor d'oeuvre has 434 calories, 10g of protein, and 15g of fat per serving. For $2.61 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up beets, leeks, oil ), and a few other things to make it today. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 78%, which is good. Similar recipes include Roasted Potato Leek Soup, Roasted Potato Leek Soup with Arugula, and Bacon, Potato and Leek Soup with Roasted Garlic.

Ingredients

beets

beets

2 pounds

leeks

leeks

1 pound

potatoes

potatoes

3 pounds

oil )

oil )

6 servings

chicken broth

chicken broth

8 cups

salt & pepper

salt & pepper

6 servings

scarborough fair seasoning

scarborough fair seasoning

1 tsp

chervil

chervil

0.5 tsp

cornstarch

cornstarch

6 servings

Cooking in Steps

  1. 1
    Heat oven to 425F

    oven
    oven
  2. 2
    Wash beets, trim ends (do not peel) and wrap in foil

    beet

    beet

    wrap

    wrap

    aluminum foil
    aluminum foil
  3. 3
    Place on baking dish and roast for about 90 minutes

    baking pan
    baking pan
  4. 4
    Open, cool slightly and easily peel the skin off

  5. 5
    For the soup: Slice leeks

    leek

    leek

  6. 6
    Heat oil in a heavy bottomed pot and saut for about 10 minutes then add your seasonings (salt, pepper and Scarborough Fair)

    seasoning

    seasoning

    pepper

    pepper

    salt

    salt

    cooking oil

    cooking oil

    pot
    pot
  7. 7
    Add the diced potatoes, chervil, and chicken stock

    chicken stock

    chicken stock

    potato

    potato

    chervil

    chervil

  8. 8
    Bring to a boil, reduce heat and simmer for 40 minutes or until potatoes are fork tender

    potato

    potato

  9. 9
    When soup is done, remove a few ladles of the potato chunks into a bowl

    potato

    potato

    ladle
    ladle
    bowl
    bowl
  10. 10
    Pure remaining soup with an immersion blender

    immersion blender
    immersion blender
  11. 11
    If you want a thicker soup, return to heat and use a cornstarch/water mixture to thicken

    corn starch

    corn starch

    water

    water

  12. 12
    Return potato chunks to the pot

    potato

    potato

    pot
    pot
  13. 13
    Ladle soup into a bowl and garnish with some of the diced roasted beets.

    beet

    beet

    ladle
    ladle
    bowl
    bowl
  14. 14
    Enjoy.