Creamy Potato-and-Leek Soup
- 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
- 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.
