Low-fat, easily thrown together soups can easily be created with ingredients picked up at roadside stands. I didn't add cream or add flour-butter roux to thicken this batch; the fresh flavor of September corn and thickening power of lightly smashed potatoes was plenty satisfying.

As well, these freshly dug, thin-skinned white potatoes did not need to be peeled, saving additional nutrition and time.

I love having an immersion blender for soups such as this - it saves the trouble of washing my food processor. I imagine a potato smasher would work too. If you want to add a Southwest flavor to the soup, add chopped jalapenos, cayenne and cumin and serve that garnished with shredded jack cheese.

Yield: 10-12 cups
Time: 35 minutes
Cost: Apx. $12

Ingredients

2 tablespoons extra virgin olive oil
3 small leeks, white and light green parts only; well-washed and sliced (3 cups)
2 pounds (6 medium-sized) white potatoes, washed and cut into 1-inch cubes
5 cups chicken or vegetable stock
2 links uncooked turkey kielbasa, cut into 8 pieces (optional)
2-3 ears fresh corn, husked, kernels removed with a sharp knife
1 teaspoon paprika

Directions

1. In a large pot, heat olive oil over low heat. Sauté leeks, with a pinch of kosher salt, 5 minutes or until just tender and fragrant. Stir in potatoes, stock and kielbasa pieces if using; bring to a boil. Reduce heat and simmer 15 minutes, or until kielbasa is just cooked through.
2. Remove kielbasa, if using, and reserve. Continue simmering soup until potatoes are just tender. With an immersion blender or food processor, purée half of soup and return to the pot. Return kielbasa and stir corn and paprika into soup. Simmer until corn is just cooked, about 2 minutes.