Soup for (F)all seasons!

I just took the dog for a walk. It was chilly and windy. It was Fall in Pemberton.

There’s only one thing for those kind of days and that’s a delicious, hearty bowl of soup with some fresh crusty bread, still warm if you can find it.

I have two go to recipes. Roasted Butternut Squash, one of my all-time favourites, and Cock-a-Leekie which I love because it harks back to the Scottish side of my family and is quick and simple to make, well my version anyway!

To make my uncomplicated variation all you will need is celery, leeks, carrots, potatoes and chicken breasts cooked together to miraculously become a wonderful warming soup.

The traditional version includes other ingredients including prunes and oatmeal, and I have never made it this way, but the simplified version allows all the vegetables to shine – especially the leeks who are the stars of the bowl!

Whichever version you attempt this will certainly warm you up on a cold Fall, or even Winter’s, day. Enjoy!


  • 2 sticks of celery, sliced
  • 2 leeks, sliced
  • 2 carrots, sliced
  • 4 to 5 potatoes, diced
  • 2 chicken breasts, cubed
  • 1 to 1.5 litres chicken stock
  • Salt and pepper


  1. In a large stock pot heat 1 tablespoon of vegetable oil and add in the celery and leeks and cook over a medium-high heat to soften.

  2. Add in the carrots and potatoes.

  3. Pour over the stock.

  4. Add in the chicken.

  5. Add salt and pepper to taste.

  6. Bring everything up to boil and cook for 25 to 30 minutes or until the potatoes have softened and the chicken is cooked.

  7. Serve with fresh bread.