Creamy Potato Leek Soup
Yield: 5 large servings (~2 cups each)
Calories per serving: ~290
Dairy-free | High-protein | High-fiber | Ultra creamy | No milk needed
Ingredients:
4 medium leeks, trimmed, sliced, and washed
4–5 (yukon) gold potatoes, peeled and cubed (plan to try 5–6 in future, for thicker soup)
2 medium carrots, chopped
¾ large onion, chopped
1 (15 oz) can white beans (cannellini/white kidney), rinsed and drained
1 (16 oz) block silken tofu
6 cups water + 4 bouillon cubes
1 tbsp olive oil (not necessary, technically)
1–2 bay leaves (remove before blending)
To taste (added after blending):
Salt
Black pepper
White pepper
MSG (literally a godsend)
Instructions:
Prep and Saute:
Heat 1 tbsp olive oil in a large soup pot over medium heat. Add chopped leeks, carrots, and onion. Sauté 5–7 minutes until soft and aromatic.
Simmer:
Add potatoes, water + bouillon cubes, and bay leaves, leeks/carrot/onion mix, and beans. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until potatoes are tender.
Add and Blend:
Remove bay leaves. Add tofu here (or in step 2). Blend with an immersion blender (or carefully in batches, which is what I did) until smooth and creamy.
Season to Finish:
Stir in salt, MSG, black pepper, and white pepper to taste. Add more water if soup is too thick. Serve
by eamack13