by Justin Segelstrom
The weather here is finally starting to feel like a normal North Dakota winter. Where comfort food isn’t just nice to have... it’s necessary! These are the meals that warm you from the inside out and make winter feel a little more manageable.
For this On Your Table post we're going all-in with soup! The kind I actually make at home when the weather turns and I want something soul warming, cozy, and practical. These are not fussy recipes. They’re solid and repeatable.
Hope you try them!
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Creamy Leek and Potato Soup
This is a classic soup that relies more on technique than ingredients. Leeks, potatoes, and a smooth finish make this one of those recipes that feels simple but always delivers. It’s humble, comforting, and exactly the kind of soup you want simmering on the stove on a cold day.
Ingredients
3 tablespoons unsalted butter
4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
3 cloves garlic, peeled and smashed
2 pounds Yukon Gold potatoes, peeled and cut into ½ inch pieces
7 cups chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup heavy cream
Finely chopped chives, for serving
Instructions
Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring often, until the leeks are soft and fully wilted, about 10 minutes. Adjust the heat as needed—this is about softening, not browning.
Add the potatoes, broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then cover and reduce the heat to low. Simmer for about 15 minutes, or until the potatoes are very tender.
Remove and discard the bay leaves and thyme stems. Using an immersion blender, purée the soup directly in the pot until smooth.
Stir in the heavy cream and bring the soup back to a gentle simmer. Taste and adjust seasoning as needed. Thin with broth or water if necessary.
Serve hot, finished with chopped chives.
Notes and customization options:
If using a regular blender, blend the soup in small batches. Remove the center cap from the lid and loosely cover with a towel to let steam escape.
Add crispy bacon, ham, or sautéed mushrooms for extra body.
Use milk or half-and-half instead of cream for a lighter version.
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Slow Cooker Bacon Beer Cheese Soup
This is comfort food, plain and simple. Bacon, beer, and melted cheese come together into a rich soup that’s perfect for cold days. Taking a few extra steps before it goes into the slow cooker is needed.
Ingredients
8 ounces bacon, chopped into ½-inch pieces
¼ cup chopped leeks
1 celery rib, finely chopped
1 small jalapeño, seeded and finely chopped
2 cloves garlic, minced
1 teaspoon coarse salt, divided
1 teaspoon freshly cracked black pepper, divided
¼ cup all-purpose flour
1 (12-ounce) bottle light lager or pilsner
2 cups low sodium chicken or vegetable broth, plus more as needed
1 cup whole milk, warmed
1½ cups shredded pepper jack cheese
½ cup shredded cheddar cheese
½ cup shredded smoked cheddar cheese
1 tablespoon Worcestershire sauce
2 tablespoons minced chives
Instructions
In a large skillet over medium-low heat, cook the bacon until the fat is rendered and the pieces are crisp, about 6 to 8 minutes. Transfer the bacon to a paper-towel-lined plate and reserve the fat in the pan.
Add the leeks, celery, jalapeño, garlic, and half of the salt and pepper to the bacon fat. Cook until softened, about 2 or 3 minutes. Stir in the flour and cook for 2 minutes until lightly golden.
Slowly whisk in the beer, followed by the broth and warmed milk, scraping up any browned bits. Transfer the mixture to the slow cooker.
Cover and cook on LOW for 2½ to 3 hours. During the last 30 minutes, stir in the cheeses, Worcestershire, and remaining salt and pepper. Cook until melted and smooth.
Thin with additional broth if needed. Serve hot, garnished with the reserved bacon and chives.
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Slow Cooker Chicken Tortilla Soup
I’ve literally made a hundred different versions of tortilla soup over the years. Stovetop, slow cooker, smoky, spicy, brothy... you name it. This version isn’t trying to do anything new, it’s just a simple slow cooker option that delivers every time.
Ingredients
1 tablespoon neutral oil
1 medium onion, diced
2 medium boneless, skinless chicken breasts
1 cup canned diced tomatoes
1 (12-ounce) can whole kernel corn
1 (14-ounce) can black beans, drained and rinsed
2 cups canned strained tomatoes
1 tablespoon chicken bouillon (caldo de pollo recommended)
3 cups water
Juice of 1 lime
1 teaspoon kosher salt
1 tablespoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
1 cup fresh cilantro, roughly chopped, divided
For serving
2 medium avocados, sliced
Fried tortilla strips
Instructions
Heat a medium pan over medium-high heat. Add the oil and diced onion and sauté until softened and lightly browned, about 5 minutes. Remove from the heat and set aside.
Place the chicken breasts in the bottom of the slow cooker. Add the diced tomatoes, corn, black beans, strained tomatoes, chicken bouillon, water, lime juice, salt, garlic powder, chili powder, cumin, sautéed onions, and half of the chopped cilantro.
Cover and cook on HIGH for 3 hours, giving the soup a gentle stir about once an hour.
Once the chicken is fully cooked and tender, remove it from the slow cooker and shred with two forks. Return the shredded chicken to the soup and stir to combine.
Serve hot, topped with sliced avocado, the remaining cilantro, and tortilla strips.
Customize:
Swap the raw chicken for shredded rotisserie chicken and stir it in during the last 30 minutes.
Add chipotle in adobo, cayenne, or hot sauce for extra heat.
Stir in heavy cream or sour cream at the end for a creamy version.
Add extra broth and another can of beans to stretch it for a crowd.
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Carrot Ginger Soup
This soup is simple, clean, and comforting without being boring. And healthy! The natural sweetness of the carrots pairs perfectly with fresh ginger, making it light and bright. So good!
Ingredients
2 pounds carrots, peeled and sliced
1 tablespoon olive oil
1 medium onion, chopped
2 tablespoons fresh ginger, peeled and minced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup water
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup heavy cream (optional)
Instructions
Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the ginger and garlic and cook for another 30 seconds until fragrant.
Add the carrots, broth, water, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the carrots are very tender, about 20 minutes.
Using an immersion blender, blend the soup until smooth. Stir in the cream if using, taste, and adjust seasoning as needed.
Serve hot.
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Soup doesn’t have to be complicated to be good. STAY WARM!
Justin's posts for On Your Table appear on the third Friday of each month. Visit this page to view some of the recipes he has shared with us.