Autumn is upon us, and, I must confess, is my favorite time of year. Soft, cozy sweaters, wool blazers, scarves, trees that turn magnificent shades of reds and golds, and soup!

Ahhh! Soup. I can smell it now. Soups can take on any personality you choose; bold and spicy like chili, beef vegetable with those wonderful textures and little bursts of flavor, creamy tomato or a spicy roasted vegetable concoction, blended to silk with an immersion blender. Soups can be hearty and overflowing with meat, vegetarian with lentils and other legumes, creamy, brothy, or made from leftovers that wait patiently in your refrigerator to come out and be useful. So let’s make some soup today!

Here in the upper Midwest, farmers’ markets are at their best, and this week’s catch included beautiful, tender leeks. Potato Leek Soup! Julia Child, here we come!

Americans seem to have a love affair with anything buried in spices and sauces that scream “pour me over red meat!” But the French have a more subtle way of cooking. In the book “Mastering the Art of French Cooking” by Julia Child, Louisette Bertholle and Simone Beck, recipes are intended to be basic patterns for a cook’s creativity, with instructions on such simple subjects as how to construct a nice, basic soup. Julia Child, although thought of as the queen of butter and cream, tells us it is perfectly acceptable to make any recipe our own.

Potatoes and leeks are healthy. Julia’s  recipe calls for cream or butter, but using a fat source that is lighter than butter, mixed with a small amount of flour and then joined by some milk will give the soup a thicker, richer flavor than leaving all of that out completely. Feel free to add some vegetables that you have on hand; I finish the soup with a teaspoon of “herbs Parisien” and top a bowl with shaved Parmesan cheese.

So here’s my take on Potage Parmentier, or “Leek and Potato Soup.”

Creamy Potato and Leek Soup

1 lb. Potatoes, peeled and diced

1 lb. Thinly sliced leeks, including tender green parts ( or use yellow onions)

32 ounces low sodium, fat-free chicken broth

1 quart water

1 tsp salt

1 cup carrots, diced

1 cup celery, diced, about 2 stalks

Place all ingredients in a soup pot. Bring just to a boil. Reduce heat and simmer until all vegetables are tender (40-50 minutes).

Mash all vegetables with a fork or run through a food mill. Do not use a food processor or a blender.

2 Tbs Smart Balance margarine (not light)

2 Tbs flour

¼ cup whole milk

In a cup, mix together 2 TBS softened Smart Balance (not light) and 2 TBS flour. Add ¼ cup whole milk. Stir flour, milk, margarine mixture into cooked vegetable, broth mixture and heat until slightly thickened and creamy.

Note: The vegetables should be visible and distinct in the creamy base.

Soups always taste better after they simmer for awhile, so give this yummy concoction time to develop some personality. In fact, making soup one day, letting it chill out overnight in the refrigerator and warming it up the next day always works at our house. I top mine with some fresh chives and shaved Parmesan cheese. Be creative. Add a salad and some crusty bread. Enjoy!