Creamy Potato-and-Leek Soup

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.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 130
  • Calories from fat: 21%
  • Fat: 3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.1g
  • Protein: 4.8g
  • Carbohydrate: 22.6g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 3.3mg
  • Sodium: 350mg
  • Calcium: 91mg

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

Preparation

  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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