Creamy Potato Leek Soup by http://www.vegcooking.com
Category: Soups

This recipe is suitable for a: vegetarian/vegan diet.


Ingredients:
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2-3 potatoes, peeled and diced (about 4 cups)
8 cups water 2-3 leeks (white part only)
1/4 lb. mushrooms, diced
2 Tbsp. dairy-free margarine
1/4 cup water
1 12.3-oz. pkg. firm or extra-firm silken tofu (1 1/2 cups)
1 1/2-2 Tbsp. dry vegetable-broth powder, to taste
Salt and pepper, to taste


Instructions:
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In a large soup pot, boil the potatoes in the 8 cups of water until cooked, about 10 minutes. Meanwhile, sauté the leeks and mushrooms in the margarine and the remaining 1/4 cup of water until soft, then add to the cooked potatoes. Crumble the tofu into the pot with your hands. Blend this mixture in a blender or food processor in batches until smooth and creamy. Return to the pot. Whisk in the vegetable-broth powder, salt, and pepper. Top tip: To clean leeks, cut the white parts in half and fan layers with your fingers under running water.


Additional comments:
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This soup is so thick and creamy, it’s hard to believe there isn’t a speck of artery-clogging cream in it! Makes 6 servings



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