Print
Creamy Potato-and-Leek Soup
Servings 6
Calories 106 kcal
Ingredients
- 1 Tbs canola oil
- 6 cups Leeks thinly sliced
- 8 oz Red Potato quartered and thinly sliced (about 1 1/2 cups)
- 1 cup chopped fresh parsley divided
- 1 tsp chopped fresh thyme
- 3/4 tsp salt
- 1 bay leaf
- 4 cups water
- 1 cup Tofu Firm
- 1/8 tsp black pepper
Instructions
-
Heat oil in a large Dutch oven over medium-high heat. Add leek, and sauté 5 minutes. Reduce heat to medium; add potato, 1/2 cup parsley, thyme, salt, and bay leaf. Cook 15 minutes, stirring occasionally. Add water, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Discard bay leaf.
-
Combine 2 cups potato mixture and tofu in a blender or food processor, and process until smooth. Return the puréed potato mixture to pan. Stir in 1/2 cup parsley and pepper. Cook for 5 minutes or until thoroughly heated.
