So winter in Arizona is much different then the winter’s in Michigan I had growing up,there is no snow and now when it is under 50 degree’s it is considered a freezing day and winter gear is needed. I love this time of year because it means soups and stews are acceptable meals and comfort food to warm the soul is great. I have tried several variations of this soup adding different types of meat or veggies and each one has been great and so filling. Now I am always trying to add in more veggies into my meals so you can adjust your ingredients as needed aside from the leeks and potato’s.
I always try to make enough soup for at least two nights worth of meals, so this will be good for around eight full servings. I start with six medium sized Yukon gold potatoes, one full bundle of leeks, a cup of celery and a cup of finely cut carrots. As I said I like to add in more vegetables so you do not need to add in the celery or carrots to your soup if you want to just keep it simple. I use a cast iron pot to make the soup but you can use any type of pot, first I put some olive oil in and then add in the cut potatoes, leeks, celery and carrots. I use medium heat and start to cook down the veggies, I will stir every minute or so as the veggies cook down, while this is going on I will add in garlic powder, salt, pepper, and chicken consomme, I won’t add in the water for several minutes while I let the spices and vegetables mix together. Now if you wanted to add a protein this is where you could do it, I have tried ground lamb, and sausage as well as sliced links. The lamb was probably the least successful of all and the sliced sausage links probably the best. Now as the veggies are cooking down I will add in the water, I do not use chicken broth because I am using the consomme and have learned the hard way that if you double up then it is just way to salty. I will bring all the ingredients to a boil and let the soup boil for at least 75 minutes to make sure that everything is cooked and the flavors have all come together. When you serve this you can add some chives or cheese on the top or just eat it as is, either way you will hopefully enjoy it.
Ingredients for 8 servings:
- six medium Yukon gold potatoes
- one bundle of leeks
- one cup of celery
- one cup carrots
- 1lb of ground meat or sausage link
- 1 tablespoon salt
- 1 tablespoon garlice powder
- 1 table spoon pepper
- 4 tablespoons chicken consomme
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