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Creamy Potato-and-Leek Soup

Yield 6 servings (serving size: 1 cup)
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

Nutrition Information

  • calories 130
  • caloriesfromfat 21 %
  • fat 3 g
  • satfat 0.3 g
  • monofat 1.5 g
  • polyfat 1.1 g
  • protein 4.8 g
  • carbohydrate 22.6 g
  • fiber 2.3 g
  • cholesterol 0.0 mg
  • iron 3.3 mg
  • sodium 350 mg
  • calcium 91 mg

How to Make It

  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.