Traditional potato leek soup gets a nutrient-dense boost with tofu. This protein-rich soup works as a starter/side or an entree.
Course entree, Soup
Cuisine gluten-free, Holiday, Irish, St. Patrick's Day, vegan
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Author Stephanie McKercher, RDN
2tablespoonsgrapeseed oil(or oil of choice)
1poundyukon gold potatoes,cubed (8 medium)
1(16-ounce) blocksilken tofu
Salt and pepper
Chopped fresh chives(optional)
Pour oil into a large stockpot over medium heat. Add onions, leeks, and garlic and cook 6 minutes, or until translucent and aromatic.
Stir in potatoes and cook 4 minutes, or until softened. Stir in silken tofu and vegetable broth and bring to a boil. Once boiling, reduce heat to low and simmer 15 minutes, or until the potatoes are fully cooked and the flavors are melded together. Taste and add salt and pepper as needed. Turn off the heat.
Transfer cooked soup in batches to a blender and blend on high until smooth. (Only fill the blender halfway when blending hot liquids.) Once blended, pour the soup into bowls and garnish with fresh chives and pepper if desired.
Store leftovers in an airtight container and refrigerate up to 3 days or freeze up to 3 months.
This recipe originally appeared on GratefulGrazer.com.