Leek Potato Soup or Leek-Rutabaga Soup

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This soup was a staple in our house when I grew up - served particularly for special gatherings or parties. A creamy, rich soup, that was served with sour cream and freshly baked baguette - everybody loved it. Substituting tofu sour cream for the regular sour cream can turn this soup into a delicious vegan alternative.

1 leek, finely sliced

2 large potatoes or an equal amount of rutabaga, cut into cubes

2 tablespoons olive oil

2 - 3 cups of water (or unsweetened almond milk)

Sea Salt to taste

Minced scallions for garnish

Optional: oregano, basil and/or thyme to taste

Tofu sour cream (scroll down for recipe)

  1. Sauté the sliced leeks in the olive oil and a pinch of salt until the leeks are wilted, then add potato or rutabaga cubes and sauté for another 2 - 3 minutes. If you are adding herbs, add them at this time. 

  2. Add water (or almond milk) and simmer until all the vegetables are soft (approximately 20 - 25 minutes). 

  3. Blend the ingredients in a blender. 

  4. Serve with scallion garnish and optional tofu sour cream topping.

Tofu Sour Cream Topping

½ lb tofu

1/8 to 1/4 cup pickling juice from natural cucumber dill pickles (like ‘Bubbies’ brand) or Kalamata olive pickling brine

1/2 teaspoon of mustard

1 - 2 teaspoons of sesame oil or olive oil

1 teaspoons ume vinegar (optional)

1 scallion, minced

Place all of the ingredients into a blender and blend until smooth. This dressing can be kept for several days in the refrigerator.