Ingredients

  • 2 pounds of beets (roasted)
  • 1 pound of leeks (sliced)
  • 3 pounds of potatoes (peeled and diced)
  • Oil for cooking (I used bacon flavoured olive oil)
  • 8 cups of chicken broth
  • Salt & pepper to taste
  • 1 tsp. Scarborough Fair seasoning
  • 1/2 tsp. dried Chervil
  • Cornstarch (to thicken)

Ready In 45 Minutes

Servings: 6

Cooking Instructions

To roast the beets

Step 1

  • Heat oven to 425F
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Step 2

  • Wash beets, trim ends (do not peel) and wrap in foil
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Step 3

  • Place on baking dish and roast for about 90 minutes
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Step 4

  • Open, cool slightly and easily peel the skin off

Step 5

  • For the soup: Slice leeks
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Step 6

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

Step 7

  • Add the diced potatoes, chervil, and chicken stock
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Step 8

  • Bring to a boil, reduce heat and simmer for 40 minutes or until potatoes are fork tender
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  • Length: 40 minutes

Step 9

  • When soup is done, remove a few ladles of the potato chunks into a bowl
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Step 10

  • Pure remaining soup with an immersion blender
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Step 11

  • If you want a thicker soup, return to heat and use a cornstarch/water mixture to thicken
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Step 12

  • Return potato chunks to the pot
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Step 13

  • Ladle soup into a bowl and garnish with some of the diced roasted beets.
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Step 14

  • Enjoy.