Potato & Leek Soup With Roasted Beets Recipe

Name: Potato & Leek Soup With Roasted Beets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds beets roasted; 1 pound leeks sliced; 3 pounds potatoes peeled and diced; oil for cooking, I used bacon flavoured olive oil; 8 cups chicken broth; salt; pepper; 1 teaspoon seasoning Scarborough Fair; 1/2 teaspoon chervil dried; cornstarch to thicken

Servings: persons

1
To roast the beets: Heat oven to 425u00b0F
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 saute 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

1054

kcal

Calories

Fat

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds beets roasted, 1 pound leeks sliced, 3 pounds potatoes peeled and diced, oil for cooking, I used bacon flavoured olive oil, and more.

Yes, Potato & Leek Soup With Roasted Beets falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato & Leek Soup With Roasted Beets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions