Mid-week Recipe: Potato Leek Beet Soup

Hello from Montreal! I just arrived here last night and am visiting my cousin before heading out on the rest of a 12-day long east coast adventure! It’s 25 degrees out right now, which is fun for this Southern California girl. I can actually think of winter as soup season again instead of craving summer food. But I hear it’s really cooling off in SoCal this week, so for those of you there, this soup will work just fine! Also, as you can see below, it’s absolutely bright pink, so I’m thinking you might want to practice making it for Valentine’s day? Just an idea…







extra virgin olive oil

unsalted butter

1 small yellow onion, chopped

3 medium leeks, sliced

5 small golden potatoes, chopped

2 medium red beets, chopped

sea salt and black pepper

vegetable or chicken stock

dried oregano and thyme

fresh cream or crème fraîche

In a large soup pot, saute the onion and leek in 1 Tbs. olive oil and 1 Tbs. butter until they begin to soften (about 3-4 minutes). Season with salt and pepper. Add chopped potatoes and beets, stir well. Season with 1 tsp. oregano and 1/2 tsp. thyme. Fill pot with veggie or chicken stock just to cover veggies. Bring to a boil, then reduce heat to low, cover and cook 30-40 minutes until veggies are very tender. Let the soup sit, covered, for 15 minutes. Uncover and let cool 15 minutes. Blend in a food processor, blender, or with an immersion blender. Re-season with salt and pepper to taste and serve topped with a splash of cream or dollop of crème-fraîche.


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