Y’all… as much as I love rain and rainy weather in general, it has me feeling like a crazy, heartsick ex that just won’t let go. And it is breaking my heart. For those of you who are new here, welcome! To all my returning MilesToGo tribe/fam/boss babes out there doing the damn thing, welcome back! So let’s get right into it. Most of you probably know that over the last year, maybe year and a half, I feel like I’ve been developing allergies. I know every few years or so your body goes through changes and there are a lot of factors that play into these changes but I can FEEL the weather before it gets here. And it’s not a good feeling.
So on the days when the weather is really just trying to keep me down, soup is such a calming, super simple go-to. And for lazy cookers, such as myself, I can just throw on a pot of soup and let it do its thing. Fast forward and magically I have enough meals for the week. If I make a large pot, I can freeze portions and have enough meals for a month. I mean it’s just so incredibly easy and it makes so much–what’s not to love about soup?
My husband has been a bit sick lately and I’ve been feeling a little under the weather myself (<– see what I did there?) so we made a quick Target run just for some essentials. Their leeks, y’all, looked sooo good they gave me immediate soup vibes. As you can see above we picked up: leeks, baby carrots, garlic, shallots, kale, potatoes, ground sausage, chicken stock, cheesy bread (because soup is great but bread with soup is better) and then just a few odds and ends for the hubs because he’s feeling like total garbage. And before anyone asks, yes, I am aware of the health issues surrounding instant ramen packages. But it’s what he likes when he’s sick and he’s an adult who can make his own choices. So. Moving on…
I started off by browning the sausage. As it’s doing its thing I season with salt, pepper, and various herbs. I really love to cook with herbs as often as I can so when it comes to hearty dishes that can handle a more earthy palette I stick with sage, thyme, and a bit of rosemary. Just some nice, aromatic healing herbs. Once the meat is about halfway browned, I throw in the garlic and shallots to really blend and settle into the meat.
When the meat is evenly browned I go ahead and begin adding the chicken stock. I did use both of the cartons we purchased and the brand that we use, Pacific (organic free range low sodium), has so much less sodium than the other competitors it’s sort of ridiculous. While I’m adding in the stock I start adding in some of the other vegetables. We cut up three full leeks, 3/4 of a medium-sized bag of baby carrots, a full bulb of garlic, a medium sized shallot, and 4-5 small to medium sized russet potatoes.
I let that cook down for a while until the potatoes and carrots are tender. Only then do I add in the kale because the kale cooks down a lot in a very small amount of time. Now because there is so much in this soup and the stock absorbed into the meat and the vegetables so well as the afternoon went on, I did go back and add about half a carton of water and a couple bouillon cubes to really ramp up the stock base. And really that’s all there is to it. Super easy soup. Souper soup. And putting it away at the end of the night I was still left with four giant servings which will be perfect grab-and-go meals for the work week or if we’re just too exhausted to cook when we get home.
If you liked this down and dirty recipe share/last minute Target food haul then be sure to “like” this post and leave a comment with your favorite fall foods or soup adventures or suggestions for more posts you’d love to see. Be sure to subscribe and join the Miles Tribe to stay in the loop on all the lifestyle, fashion, and beauty content as we head into October! All good things, always.