Ingredients
1 T oil
6 C leeks, cleaned and thinly sliced
1 ½ C potatoes, peeled and quartered
1 C parsley
1 C thyme
1 bay leaf
4 C water
1 C firm tofu
salt and pepper to taste
Creamy Potato and Leek Soup
by Ooooby CrewDirections
Heat oil in a soup pot and add leeks. Saute for about 5 minutes. Add the potatoes, half the parsley, all thyme, the bay leaf and season. Cook for about 15 minutes, stirring occasionally. Add the water and bring to a boil. Reduce heat and simmer for 20 minutes. Remove the bay leaf. Add the tofu with 2 cups of soup in a blender and process until smooth. Return soup to the pan, and taste to season. Heat through again, top with remaining parsley and serve.
This will be my third year for a weekly Frith Farm veg box. The veg is outstandingly fresh and it's great to see the range change as the year moves forward. You feel inspired to cook when you see what's in your box.
— Philippa
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