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Potato & Leek Soup with Roasted Beets

 
One serving costs about $2.44

$2.44 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,gluten-free,dairy-free,gluten free,dairy free soup
spoonacular Score:77%

Spoonacular Score: 77%

 

Potato & Leek Soup with Roasted Beets takes approximately around 45 minutes from beginning to end. This soup has 282 calories, 11g of protein, and 4g of fat per serving. This recipe serves 6 and costs $2.44 per serving. If you have beets, chervil, potatoes, and a few other ingredients on hand, you can make it. 1 person found this recipe to be flavorful and satisfying. It is a good option if you're following a gluten free and dairy free diet. It is perfect for Autumn. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is solid. If you like this recipe, take a look at these similar recipes: Roasted Potato Leek Soup, Roasted Potato Leek Soup with Arugula, and Roasted Garlic, Potato, Leek and Fennel Soup.

Ingredients

Servings:
2 pounds
2 pounds beets
beets
1 pound
1 pound leeks
leeks
3 pounds
3 pounds diced potatoes
diced potatoes
some
some oil
oil
8 cups
8 cups chicken broth
chicken broth
some
some Salt & Pepper
Salt & Pepper
1 tsp
1 tsp seasoning
seasoning
0.5 tsps
0.5 tsps dried chervil
dried chervil
some
some cornstarch
cornstarch
2 pounds beets
2 pounds
beets
1 pound leeks
1 pound
leeks
3 pounds diced potatoes
3 pounds
diced potatoes
some oil
some
oil
8 cups chicken broth
8 cups
chicken broth
some Salt & Pepper
some
Salt & Pepper
1 tsp seasoning
1 tsp
seasoning
0.5 tsps dried chervil
0.5 tsps
dried chervil
some cornstarch
some
cornstarch
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Equipment

immersion blender
immersion blender
baking pan
baking pan
ladle
ladle
bowl
bowl
aluminum foil
aluminum foil
oven
oven
pot
pot
immersion blender
immersion blender
baking pan
baking pan
ladle
ladle
bowl
bowl
aluminum foil
aluminum foil
oven
oven
pot
pot
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Instructions

To roast the beets: 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.44
Ingredient
2 pounds beets
1 pound leeks
3 pounds diced potatoes
some oil
8 cups chicken broth
Price
$5.04
$1.70
$1.81
$0.04
$6.04
$14.64
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Nutritional Information

Quickview
324k Calories
9g Protein
3g Total Fat
66g Carbs
38% Health Score
Limit These
Calories
324k
16%

Fat
3g
6%

  Saturated Fat
0.41g
3%

Carbohydrates
66g
22%

  Sugar
14g
17%

Cholesterol
0.0mg
0%

Sodium
1326mg
58%

Get Enough Of These
Protein
9g
19%

Vitamin C
83mg
101%

Manganese
1mg
70%

Folate
251µg
63%

Potassium
1845mg
53%

Vitamin B6
0.97mg
49%

Vitamin K
46µg
45%

Fiber
10g
44%

Iron
5mg
31%

Magnesium
113mg
28%

Copper
0.54mg
27%

Vitamin A
1337IU
27%

Phosphorus
258mg
26%

Vitamin B3
4mg
24%

Vitamin B1
0.28mg
19%

Calcium
128mg
13%

Vitamin B2
0.19mg
11%

Vitamin B5
1mg
10%

Zinc
1mg
10%

Vitamin E
1mg
9%

Selenium
2µg
4%

Vitamin B12
0.13µg
2%

covered percent of daily need

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