Here the leaves are falling, but we still have beautiful autumn sun. But it can only be a matter of day until the cold days are coming. So I would like to share a recepie from my friend Teresa Kwon that will definetly keep you warm.

Rustic Potato, Leek & Chicken Soup
Ttakes about 40-50 minutes including prep time-
Servers 6-8 large servings.
5 medium sized potatoes
2 carrots
1 onion
2-3 leeks
4 cloves (or more) of garlic
2 quart of chicken broth
1 rotisserie chicken (cooked)
1 can of coconut milk (or some heavy cream)
2 table spoons of cooking oil
1/2 cup of wild rice
garlic salt, pepper, rosemary, thyme, lemon juice (all to taste)
(do step 1 and 2 simultaneously)
How to do it

bring a half full stock pot of water to boil
peel and cube the potatoes, carrots
boil the potatoes and carrots till tender
chop the leeks including the gre

ensin a large pan,

heat to med-high heat and add 2 table spoons or more of cooking oil
start stir frying the leeks
after a few minutes, add garlic (minced)
add onions
stir fry all until tender and somewhat golden
add garlic salt, pepper taste
when potatoes/carrots are tender, drain in a collander
add the potatoes/carrots back into the stock pot
pour in 1-2 quarts of chicken broth
add in the leek/onion/garlic mixture straight from the pan with the juices (when it is done)
boil for about 5 minutes together while adding rosemary and thyme
*optional, you can add half a cup of wild rice at this point
tear-up the rotisserie chicken into chunks and add it into the pot (with the bones)
boil for 10 minutes on med-high until the chicken begins to fall off the bone
add in a can of coconut milk (some people prefer not to add this)
add the juice of half a lemon (or equiv) to the pot
stir and simmer for about 10 until ready to serve


Thanks, Teresa for sharing.