Homemade Soup Recipe

Prepare vegetables

Peel and finely dice the onion. Trim leeks, slice lengthwise, rinse between layers to remove grit, then thinly slice the white and light green parts. Mince the garlic. Peel and dice carrots and celery into 1/4-inch pieces.

In a large heavy-bottomed pot or Dutch oven, heat 2 tbs olive oil over medium heat until shimmering. Add the diced onion, sliced leeks, carrots, and celery. Season lightly with a pinch of salt and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the minced garlic and cook 30–60 seconds until fragrant, then add 1 tbs tomato paste and cook, stirring, 1–2 minutes to caramelize the paste slightly. If using, add 1 tbs white wine to deglaze the pan and scrape any browned bits from the bottom.

Prepare the vegetables for the chosen soup variety. For Potato-Leek: peel (if desired) and cut potatoes into 1/2-inch cubes. For Seasonal Vegetable/Vegetable Chili: chop bell pepper, zucchini, and any other seasonal vegetables into 1/2-inch pieces. If using butternut squash, peel and cube into 1/2-inch pieces.

Add the chopped potatoes (or squash) to the pot first if they need longer cooking, then stir to coat with the aromatics. Add bell pepper and zucchini after 5–7 minutes of simmer so they remain tender-crisp.

For Veg Chili: stir in 1 tbs chili powder and 1 tsp ground cumin with the vegetables and cook 1 minute to bloom the spices before adding liquids. Add the drained canned beans and the can of diced tomatoes (including juices) now.

For a more stew-like texture (optional): mash about 1 cup of the cooked potato or squash against the side of the pot and stir to thicken the broth.

Pour in 6 cups vegetable broth and up to 1 cup additional water if needed to cover vegetables by about 1 inch. Add 1 bay leaf and 2 thyme sprigs (or 1 tsp dried thyme). Bring the pot to a gentle boil over medium-high heat.

Reduce heat to a simmer, partially cover, and cook until root vegetables are tender, about 15–25 minutes depending on size of cubes. Stir occasionally and skim any foam if present.

When vegetables are tender, stir in 1 tsp dried oregano, 1.5 tsp salt, 1 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Taste and adjust seasoning. Remove the bay leaf and thyme sprigs.

If you want a creamier potato-leek soup: use an immersion blender to purée half to two-thirds of the soup until smooth and leave the remainder chunky. Alternatively, transfer 3 cups to a blender, purée, and return to pot (carefully, venting lid slightly). Reheat gently.

Stir in 1 cup frozen corn (if using) and warm through 2–3 minutes. Finish with 1 tbs lemon or lime juice to brighten flavors and 1/4 cup chopped parsley or cilantro.

Ladle soup into bowls and offer optional garnishes: 1/2 cup sour cream or yogurt and 1/2 cup grated cheese. Adjust salt and pepper to taste and serve hot.