The idea for this recipe combination actually came from you guys! Thank you to all of you who voted and shared your input over on my Instagram stories! The results were pretty split between a soup or saute recipe so I decided to make both and boy did they pair well together!
This month I am trying to branch out and push myself to take photos and make recipes that I would normally would not make. So, I joined a photo challenge hosted by ‘the little plantation’ to do just that. This weeks theme was leek and onions. I kind of felt like I was on a cooking show or something, having to create a photo and dish around 2 simple ingredients. These 2 ingredients actually speak warming, comforting food to me and since we are having some frigid temperatures I instantly thought of a soup! But after all your input I decided that this soup would be much better with a savory leek, onion, tofu saute to top it off!
When I was a waitress, a lifetime ago, the chef use to make a killer potato leek soup. It was rich and creamy and just so satisfying. However, it was definitely not vegan friendly or even really all that healthy! So, I thought I’d create a healthy but still creamy variation of that soup! Plus I love leeks, I find they add such a nice flavour to things, I usually don’t use them as a main component to a dish so I am was excited to challeng myself to do so!
This recipe is actually super simple and can be made stove-top or in an instant pot. I personally love instant pot meals for their convenience and ease. I can add all the ingredients in, set the timer, and it will be ready when I get home hours later! So I am excited that this soup is a perfect ‘set it and forget it’ weeknight or lazy Sunday meal. That being said you can still make it stove-top and it comes together in about 35 minutes so no worries if you go that route for this recipe.
I always source fresh ingredients when making a soup or stew because it makes all the difference. I also make sure to have a good veggie stock that is delicious on its own. This makes a huge difference in flavor for the finished product! If you give this recipe any effort make sure it is on this part. Whether you buy your broth or make some at home, make sure it has a nice flavor to it. I personally make my own veggie broth (post to come) but do not fret if you don’t, there are some very good store bought broths out there.
But I will say, making veggie broth is actually SUPER easy, like very simple! It not only saves money and waste, but you can tailor it to incorporate all the flavors you love. Cabbage, carrots, celery, onions, garlic, mushrooms.. I always make sure to have at least some scrapes from these veggies to help make the broth super flavorful! For now you can check out the highlights in my Instagram for a tutorial on how to make your own veggie broth (Here) but stay tuned for a post in the next few weeks.
Now for the potatoes, I used white potatoes but you can use russets or yellow if that’s what you have. It wont change the flavor much but it may change the starchiness of the soup.
This soup is
For the tofu, leek saute stay tuned for the post (coming tomorrow)
Hope you enjoy this recipe as much as we do! And don’t forget to tag me on Instagram if you make this recipe (@at.my.table)! I love to see your creations.
A simple yet warming creamy savory soup perfect for on a busy weeknight or lazy sunday.
- 5 yellow potates, quartered
- 3 leeks, diced and cleaned
- 1 large onion, roughly chopped
- 2 shallots, roughly chopped
- 3 cloves of garlic, roughly chopped
- 2 tbs vegan butter (use coconut oil if you prefer)
- 8 cups of veggie broth
- 2 tbs Italian seasoning
- 1 tbs oregano
- 1 tbs savory
- 1 tbs smoked paprika
- salt and pepper to taste
- juice from 1/2 lemon
- Stovetop: in a large pot over medium heat saute the onions and shallots in some veggie broth until soft. Then add in garlic, leeks, butter, and spices and cook until fragrant, about 5 minutes. Instant pot: on saute setting, saute the onions and shallots in some veggie broth until soft. Then add in garlic, leeks, butter, and spices and cook until fragrant, about 5 minutes.
- Stovetop and instant pot: add in the potatoes and veggie broth and cover. Cook until the potatoes are soft (about 30 minutes on stovetop and 25 in the instant pot on soup setting.
- Remove from heat and pour into a blender. Pulse until smooth. You could also use an hand blender if you have one and don’t want it as creamy.
* the soup is great as is but you could also top it with some cooked potatoes, toasted seeds or the tofu, leek saute (stay tuned for the recipe coming tomorrow)