Creamy Potato Leek Soup


Enlightening Entrees!

1 large brown onion
3 leeks washed and chopped
5 medium sized peeled and cubed Yukon Gold Potatoes (any white potato will do)
3 celery stalks
¼ cup chopped fresh parsley
1 clove of diced garlic (can use garlic herb powder)
32 oz. of stock (chicken or veggie)
3 TBS Olive Oil
Salt and Pepper to taste
OPTIONAL: Pinch of blackening seasoning or cayenne for a kick
1 14 oz brick of diced soft silken tofu

Dice onion and celery and sauté in pot with olive oil. Add in chopped leeks – Be sure to clean the leeks well as dirt can get trapped within the stalks. Season with salt and pepper (and cayenne if using). Once onions are translucent and the leeks have sweated down, add the cubed potatoes and stir. After 2 more minutes, add garlic, parsley and diced tofu (if using) and stir. **The tofu, once blended into the soup, is virtually undetectable and provides the guilt free creaminess to the soup that the name alludes to. It also turns this soup into a protein packed treat, which is a great (and sneaky) way for parents to make sure children are getting the proper protein in their diet.

Lastly, add the stock. Once the soup is brought to a boil, lower heat and simmer for 45 minutes.

Once the potatoes are tender, transfer about ¾ of the soup (trying to get all of the tofu out though if possible) to a blender and blend it. You can use a stick blender – they’re easy, but know it won’t give you as smooth and creamy a product as a conventional blender will. If using a upright blender, be sure to pulse the soup before putting it on any of the settings or else the soup will fly out of the top – Also, using a side towel, be sure to hold the top down with considerable weight! There’s nothing more dangerous then flying hot soup!

Blend the soup until it’s the texture you want and transfer back to the pot. Add the reserved unblended soup back into the pot (this will provide texture and whole pieces of leek and potato) and stir.  After simmering for another 10 minutes, check for seasoning and then serve.  ENJOY!

Recipe yields 4-5 nice sized servings.