This soup was easy to make and very tasty. I made a huge quantity and think it will freeze nicely. I ate it just as-is, but since I made so much of it, I’ll probably experiment with adding other things to it such as beans, tempeh, crumbled tofu.
4 leeks, chopped into bite sized bits
drizzle of olive oil, pinch of salt and pepper (for the leeks)
1 stick Earth Balance (soy butter), divided in half
1 large onion, diced small
about 3-4lbs diced potatoes
a heckton of garlic
herbs/spices as desired (I used a tablespoon of Italian seasoning, a tablespoon of sweet smoked paprika, and a teaspoon of black pepper)
6 cups water/broth (I used leftover bean cooking water and a couple of bouillion cubes)
1 cup unsweetened plantmilk (I meant to use soy, but apparently I bought coconut by accident, so coconut happened)
liberal splash of lemon juice
a lot of nutritional yeast, maybe 1/2 cup to a cup?
Preheat the oven to 425F. Roast the leeks for maybe 10-12 minutes, take them out when the edges are a bit browned and/or they’re as caramelized as you want them.
Melt 1/2 stick soy butter in a soup pot. Saute the onion for about 5 min, then add the garlic and cook for another minute or two. Add the herbs and give it a good stir. Put the potatoes and water/broth in the pot and turn the heat up all the way. When it starts to boil, turn it down to low, cover the pot, and simmer for about a half hour. Once it’s fully simmered, the potatoes should be mashable with a potato masher. (If you want your soup base 100% smooth, use an immersion blender or let it cool and blend in a stand blender; I was happy with it a bit chunky!) Add the remaining ingredients, including the leeks. Enjoy!