In a perfect world, you have accidentally made too much potato leek soup and you are looking for a way to turn it into something else. That is precisley how this recipe was born. I was obsessed with dipping yummy fresh sour dough into my potato leek soup on cold winter nights and then one day I couldn't stomach it anymore! So then I thought, potato leek is such a simple soup it could almost make a base for any thick yummy stews! So I sautéed some soyrizo and added that to my soup. I was getting sick of the soup being a puree so I then added some black beans to give me something to chew on and the flavor reminded me a little of tortilla soup so I topped with some crushed corn chips, cilantro and green onion!
Hopefully you love soups as much as me and you enjoy this recipe! Btw, chances are if you have made potato leek there are some other spices like rosemary in it, do not worry! This still tastes great when you add Soyrizo and the other Mexican style ingredients!
3 Large potatoes, diced
2 Tbsp Garlic, minced
Vegetable broth to cover. (about 2 36 oz boxes)
1/2 Soy Chorizo
1 Tbsp Oregano
1 Can black beans, drained and rinsed.
4 tbsp Nutritional Yeast
1 lemon or lime, juiced
Preferred cooking oil
Use any combination of
Tortilla Chips or Corn tortilla bits
Vegan Cheddar Shreds
1. In a large soup pot, sautéed sliced leeks and garlic with some oil, salt and pepper and the oregano.
2. Once fragrant, add potato and vegetable broth and wait for a boil.
3. Meanwhile, In a separate pan, sautéed Soyrizo about 8 minutes or until it is lightly browning.
4. Add Soyrizo to the pot and either use an emersion blender or ladle into your regular blender or food processor and make a purée or just pulse for a chunkier texture.
5. Once the soup is at desired consistency, pour back into the pot or serving dish and stir in black beans and lime lemon/juice.
6. Serve with desired toppings! I love tortilla chips, green onion and cilantro.
Note- Below is my favorite soy chorizo brand. It becomes the same texture as meat and it does not need to be blended in, just stir in with black beans after sautéeing. Other brands do not crumble like meat so I blend/pulse them in for flavor instead. One downside is this brand I believe is much higher in fat than other vegan chorizos so its all up to you!