Creamy Potato-Leek Soup

3.0 (3 reviews)

2-3 potatoes, peeled and diced (about 4 cups)
8 cups water
2-3 leeks (white part only)
1/4 lb. mushrooms, diced
2 Tbsp. dairy-free margarine
1/4 cup water
1 12.3-oz. pkg. firm or extra-firm silken tofu (1 1/2 cups)
1 1/2-2 Tbsp. dry vegetable-broth powder, to taste
Salt and pepper, to taste

• In a large soup pot, boil the potatoes in the 8 cups of water until cooked, about 10 minutes.
• Meanwhile, sauté the leeks and mushrooms in the margarine and the remaining 1/4 cup of water until soft, then add to the cooked potatoes.Crumble the tofu into the pot with your hands.
• Blend this mixture in a blender or food processor in batches until smooth and creamy.
• Return to the pot. Whisk in the vegetable-broth powder, salt, and pepper.

Top tip: To clean leeks, cut the white parts in half and fan layers with your fingers under running water.

Makes 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind