Heartwarming autumn delight: Savor potato soup season

The beginning of autumn is a good time to reflect on childhood recipes that warmed us up after coming home from outdoor adventures. Dirty, cold, and soaked kids need to be properly warmed up, and everyone knows there's no better way than with a bowl of steaming soup. Of course, you could just go with regular chicken soup, but for me, these childhood moments are linked to another dish.

It's the potato soup made from rich, aromatic chicken broth that raised my body's temperature back to a comfortable level. Today, I cook this soup myself, and I enjoyably observe how the apple doesn't fall far from the tree—my kids also love this dish. And, as Grandma said, when the broth is ready, you can be at ease about everything else. It’s a culinary trifle that anyone can easily handle.

Ingredients:

• 6 cups chicken broth
• 6 potatoes
• 1 onion
• 1 carrot
• 1 sausage (about 5 oz)
• 1 tablespoon butter
• oil for frying
• 1 tablespoon flour
• a few bay leaves
• a few allspice grains
• salt
• pepper
• parsley

Instructions:

1. Heat the broth, then wash, peel, and dice the potatoes. Do the same with the carrot.
2. Peel the onion and slice it into thin pieces.
3. Add the potatoes, carrot, allspice, and bay leaves to the broth. Cook until the vegetables are soft.
4. Meanwhile, sauté the onion in butter. Add flour to prepare a roux.
5. Combine it in the pan with a small amount of broth, then transfer it all to the soup. Stir and wait for the soup to thicken.
6. This is a good time to fry the sausage in hot oil, sliced into rounds or cubes. Add the sausage to the soup at the very end.
7. Cook for a few more minutes and it's ready. Serve with chopped parsley. Enjoy your meal!