Potato & Leek Soup with Roasted Beets
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.
Prep Time:
11 mins
Cook Time:
34 mins
Total Time:
45 mins
Servings:
6
Nutrition per Serving
Calories
434
Protein
10.24g
Carbs
67.69g
Fat
15.38g
Ingredients
Original recipe (6 servings) → 6 servings
- •2 pounds beets
- •1 pound leeks
- •3 pounds potatoes
- •6 servings oil )
- •8 cups chicken broth
- •6 servings salt & pepper
- •1 tsp scarborough fair seasoning
- •0.5 tsp chervil
- •6 servings cornstarch
Directions
Heat oven to 425F
Wash beets, trim ends (do not peel) and wrap in foil
Place on baking dish and roast for about 90 minutes
Open, cool slightly and easily peel the skin off
For the soup: Slice leeks
Heat oil in a heavy bottomed pot and saut for about 10 minutes then add your seasonings (salt, pepper and Scarborough Fair)
Add the diced potatoes, chervil, and chicken stock
Bring to a boil, reduce heat and simmer for 40 minutes or until potatoes are fork tender
When soup is done, remove a few ladles of the potato chunks into a bowl
Pure remaining soup with an immersion blender
If you want a thicker soup, return to heat and use a cornstarch/water mixture to thicken
Return potato chunks to the pot
Ladle soup into a bowl and garnish with some of the diced roasted beets.
Enjoy.
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