Soups are my saving grace.
They're easy to make, and can handle whatever you throw at (or rather, in) them. I love that. Especially on the days leading up to a grocery trip. You know the kind..when your fridge is a hodgepodge, and nothing makes sense for a proper meal. Go for soup. Trust me.
A good rule of thumb when creating your own soup is to grab an onion and some garlic, 2-3 veggies (bonus for adding leafy greens) from your fridge, a nice box of broth and a starchy non-perishable like beans or pasta from your pantry, fresh herbs from your garden (dried if it's what you have), and good ole' s+p. Start with the basics and move on as you get more comfortable. You can always zjoosh it up with butter, parmesan, nutritional yeast, or a squeeze of lemon.
This recipe came about in a very similar way. We received the last box from our CSA and we had fresh Maine potatoes, and tons of leeks piling up. I grabbed a box of beans from the pantry and went to town. I added some bread to add a little bit more for a starchy thickener, and blended it up to create the creaminess. No milk is used, but feel free to omit the butter and make a vegan dish. If you're a meat eater, I highly recommend adding chicken or bone broth instead of vegetable broth. It really rounds out the flavor.
- 1 large yellow onion, chopped
- 2 large cloves garlic, minced
- 2 large leeks, rinsed & sliced
- 2 russet potatoes, cubed
- 1 can white beans, rinsed & strained
- 1 stick butter, cut into quarters and portioned in half
- 32 oz. vegetable broth
- 6 sprigs fresh thyme
- 2 tsp. salt
- 1 tsp. white pepper
- 1 tsp. black pepper
- 2 cups cubed and toasted boule or sourdough bread