With autumn (my favourite of favourite seasons*) comes soup and stew season. So far I’ve already made a spicy sausage + bean stew and (my best yet) beef stew. Tonight is leek + potato soup because I’m on my own for the rest of the week and I happened to have all the stuff on hand.
- 2 tbsp butter
- 1 med onion, diced
- 2 celery stalks, diced
- 4 small (or 2 lg) potatoes, rough dice (unpeeled)
- 3 med leeks, white parts only, sliced + washed super well
- 3-4 c low sodium chicken stock
- Fresh ground pepper to taste
- Melt butter in a med stock pot over medium heat + toss in the celery and onion. Saute for a few minutes. Add sliced up leeks and saute for a few more minutes, stirring well. Add pepper + potatoes, stir.
- Add chicken stock and bring to a low boil, then turn down to med-low and simmer until the potatoes are cooked through (30 mins or so, it’s not a precise science here…they just need to be soft).
- Salt to taste if needed and either leave all chunky or blend with a stick blender until it’s at the chunky level you prefer. Yum.
- Optional: add 1/4-1/2 c of cream or milk if you want, but it’s really not necessary.
* Seasons, in order of perference: autumn, early summer, early winter, spring, late summer, late winter. February is right out.