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Potato & Leek Soup with Roasted Beets
HOMEMADEYUMMY9Ingredients
60Minutes
360Calories
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Description
Potato & 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.
Ingredients
US|METRIC
6 SERVINGS
- 2 lb. beets (roasted)
- 1 lb. leeks (sliced)
- 3 lb. potatoes (peeled and diced)
- oil (for cooking, I used bacon flavoured olive oil)
- 8 cups chicken broth
- salt
- 1 tsp. seasoning (Scarborough Fair)
- 1/2 tsp. chervil (dried)
- cornstarch (to thicken)
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Directions
- To roast the beets: Heat oven to 425º F
- Wash beets, trim ends (do not peel) and wrap in foil
- Place on baking dish and roast for about 90 minutes
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories360Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium370mg15% |
Potassium1850mg53% |
Protein16g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate68g23% |
Dietary Fiber11g44% |
Sugars16g |
Vitamin A25% |
Vitamin C100% |
Calcium10% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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