Fall is closing in, and with it comes the onslaught of veggies from gardens everywhere. This year I experimented with grow buckets and potato bags. The result: lots more of tomatoes and potatoes than I typically have. What to do? I’ve been tinkering in my kitchen and crafted some scrumptious solutions. Want to utilise all those great veggies? Check out these must-try soup for fall recipes:

Creamy Potato Soup

Pro Tip: When serving must-try soup for fall, serve with crusty bread and extras like cheese, bacon and chives for garnish.

Ingredients:

3# potatoes, chopped into 1” pieces (this year, I grew small red potatoes and will use them)

1/2# bacon, diced 1/2 stick unsalted butter

1/2 cup flour

5 cups chicken stock or broth

1 large onion (yellow or white), chopped

1 tablespoon minced garlic

3 cups milk

2 teaspoons sea salt

1 teaspoon ground white pepper

1 cup sour cream

A few dashes of Tabasco, to taste

Directions:

1. Fry bacon over medium heat in a large soup pot or Dutch oven, removing to a plate lined with paper towels when browned (reserve the bacon to use as a garnish)
2. Add the chopped onion and butter and continue cooking over medium for about 3 minutes.
3. Add garlic and stir for about a minute, then whisk in flour.
4. Constantly whisk for another minute to combine.
5. Add remaining ingredients (except potatoes) and continue to whisk while bringing the mixture to a boil.
6. As soon as it reaches a slow boil, reduce heat to medium and add potatoes.
7. Cook for about 10 minutes, until potatoes are fork-tender.
8. At this point, you can remove (carefully) about half the soup to a blender and process until smooth. I personally prefer to use my immersion blender and give the whole thing a few pulses right in the pot. Let your personal preferences for chunkiness be your guide.
9. Let the soup simmer a few more minutes (10ish) before serving.

Tomato Bisque

Pro Tip: This must-try soup for fall is excellent topped with croutons & Parmesan. Also delish served in a bread boule.

Ingredients:

2 tablespoons unsalted butter

1 tablespoon olive oil

1 large onion, diced

2 medium-sized carrots, diced

1 stalk of celery, with leafy bits if you have them

2 Tablespoons minced garlic

2 pounds of fresh tomatoes, cored (my fave this year is Indigo Rose, but use what you like!)

1 cup stock (I use chicken or veggie)

1/2 teaspoon crushed red pepper flakes

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 cup heavy cream

Salt and pepper, as needed

Instructions:

1. Heat butter and oil in a soup pot or dutch oven.
2. Add onion, carrot and celery and sauté for 3 minutes.
3. Add garlic and sauté another minute, stirring so garlic doesn’t burn.
4. Add tomatoes, stock and spices.
5. Stir to combine and bring to a boil.
6. Reduce heat and simmer for 20 minutes
7. Puree soup in a blender (again, I use an immersion blender for this step and leave a few chunks of tomato for texture.)
8. Add the heavy cream to the soup and serve.