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
- ½ tsp. dried Chervil
- Cornstarch (to thicken)
Recipe Description
Potato and Leek Soup with Roasted Beets
The classic potato and leek combination with the added sweetness of roasted beets.
Earthy, savoury and oh so pretty to look at. Simple market produce that creates wonderful hearty dishes. Perfect comfort food in these cooler weather days. Freezes well so make lots.
