Winter Vegetable Soup by JessieWhen the weather changes, the first thing that comes to mind is soup.  It could be the middle of the summer and we have a cold(ish) day, and I want soup.  So it’s inevitable that as soon as Los Angeles gets a taste of fall, I run into the kitchen to whip up a batch of soup.  It is usually my go to chicken soup, but I have been making that so often lately that I needed a change- and I bet my husband will thank me later!  I originally made this recipe a few years ago, and adapted it from my imaginary BFF Ina Garten’s Provencal Vegetable Soup.  Her’s seemed so complicated so I left out a few ingredients and added a few of my own.  Here is my recipe below:

  • 2 tablespoons good olive oil
  • 2 cups chopped onions (2 onions)
  • 2 cups chopped leeks, white and light green parts (3 leeks depending on size)
  • 1.5 cups 1/2-inch-diced unpeeled boiling potatoes (1/2 pound)
  • 3 cups 1/2-inch-diced carrots (1 pound)
  • 1 teaspoon of garlic minced (optional)
  • 1 1/2 tablespoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 quarts homemade chicken stock or canned broth
  • 2 cups water


Heat the olive oil in a large stockpot, add the onions and leeks, and sauté over low heat for 10 minutes, or until they are translucent. Add the potatoes, carrots, salt, and pepper and sauté over medium heat for another 5 minutes. Add the chicken stock and water, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender.  You can also add the garlic right after you bring the soup to a boil and before it is simmering.  This will deepen the flavor.

Serve with good crusty bread, a glass of wine and curl up by the fire!

-Jessica Brown

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