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