Potato Leek Beet Soup

Feb 2, 2014

img_1342Hello 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, sauté the onion and leek in 1 tablespoon and 1 tablespoon 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 teaspoon oregano and ½ teaspoon 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 a dollop of crème fraîche.

Get the scoop on Laura Derr and Laura’s Mobile Kitchen in her interview with Hometown Pasadena in “Creative Types.” Her blog is




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