Creamy Potato Leek Soup
Traditional potato leek soup gets a nutrient-dense boost with tofu. This protein-rich soup works as a starter/side or an entree.
gluten-free, Holiday, Irish, St. Patrick's Day, vegan
Stephanie McKercher, RDN
about 8 yukon gold potatoes, chopped
block silken tofu
salt and pepper
Chopped chives for topping
Heat oil in large pot over medium heat. Add onions, leeks, garlic and salt and cook until translucent and aromatic, 6-7 minutes.
Add potatoes and cook 3-4 minutes. Add remaining ingredients (except chives), bring to a boil, and then simmer for about 15 minutes or until flavors are melded and potatoes are tender.
Transfer in batches to high speed blender and puree. (Don't fill blender more than halfway.)
Pour into bowls and top with chives and additional black pepper as desired.
This recipe originally appeared on GratefulGrazer.com.