Creamy Potato-and-Leek Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Puréed tofu provides this soup with its creamy background. I like to serve this with crisp whole-wheat toast, either to eat along-side or break into the bowl. Ingredients:
1 tablespoon canola oil |
6 cups thinly sliced leek (about 3 large) |
8 ounces peeled yukon gold or red potato, quartered and thinly sliced (about 1 1/2 cups) |
1 cup chopped fresh parsley, divided |
1 teaspoon chopped fresh thyme |
3/4 teaspoon salt |
1 bay leaf |
4 cups water |
1 cup reduced-fat firm tofu (about 6 ounces) |
1/8 teaspoon black pepper |
Directions:
1. 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.
2. 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.
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