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.
Cook time
45 min
Servings
6
Ingredients
9
Nutrition
per serving434 kcal
Calories
10 g
Protein
15 g
Fat
68 g
Carbs
Ingredients
For 6 servings
Kitchen Tools
AdFleischthermometer
ab €22 · Amazon
Ninja Foodi Multi-Cooker
ab €200 · Amazon
Kochmesser
ab €89 · Amazon
* Affiliate links
Instructions
- 1
Heat oven to 425F
- 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 saut 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
Pure 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.
