EASY FALL SOUP RECIPE: At this time of year, our vegetable garden stops producing. The herbs have grown out of control and just about every grocery store has root vegetables on sale (I just scored a 10lb bag of potatoes for $1.75!). I came up with this easy, forgiving and nourishing soup recipe for you to try once you’ve finally gotten sick of mashed or roasted potatoes at every meal!
- 8-10 medium size white potatoes
- 3 large leeks
- 2-3 jalapenos
- 4 cloves of garlic
- bunch of fresh oregano
- bunch of fresh basil
- bunch of fresh parsley
- 1 can of consomme (or substitute with vegetable, beef or chicken broth)
- 1 can of cream of chicken soup (or substitute with broth of choice)
- a drizzle of olive oil (aprox 2-3 tablespoons)
- salt & pepper to taste
Cut potatoes into halves or quarters (leave skin on). Roughly chop up the leaks, jalapenos and herbs and put it all into a large pot. Pour water just up to the level of the vegetables and add the cans of broth. Bring to a boil and lower the temperature to a simmer.
Check on the pot after 30 min and add a cup or two of water if too much has evaporated. When vegetables are soft drizzle in the olive oil, add a dash of salt and pepper, then use a stick mixer/immersion blender and thoroughly puree until everything is well blended and of a thick potage/soup consistency (if too thick add more water or broth).
Serve a small portion to accompany dinner or alone for a hearty lunch with a dollop of sour or heavy cooking cream if you wish.
Serves 6-8 large soup bowls or 10-12 small ones.
*Also published in The Hudson St-Lazare Gazette October 31st 2012