Potato & Leek Soup With Roasted Beets

• 2 pounds beets roasted
• 1 pound leeks sliced
• 3 pounds potatoes peeled and diced
• oil for cooking, I used bacon flavoured olive oil
• 8 cups chicken broth
• salt
• pepper
• 1 teaspoon seasoning Scarborough Fair
• 1/2 teaspoon chervil dried
• cornstarch to thicken

1. To roast the beets: Heat oven to 425u0b0F
2. Wash beets, trim ends (do not peel) and wrap in foil
3. Place on baking dish and roast for about 90 minutes
4. Open, cool slightly and easily peel the skin off
5. For the soup: Slice leeks
6. Heat oil in a heavy bottomed pot and saute for about 10 minutes then add your seasonings (salt, pepper and Scarborough Fair)
7. Add the diced potatoes, chervil, and chicken stock
8. Bring to a boil, reduce heat and simmer for 40 minutes or until potatoes are fork tender
9. When soup is done, remove a few ladles of the potato chunks into a bowl

beets roasted, leeks, potatoes, oil, chicken broth, salt, pepper, fair, chervil dried, cornstarch

Taken from www.yummly.com/recipe/Potato-_-Leek-Soup-with-Roasted-Beets-1670527 (may not work)