Leek and Potato Soup

Name: Leek and Potato Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 min
Ingredients: 2 tbsp extra virgin olive oil; 6 leeks, cleaned and sliced (about 8 cups sliced) (see note #1); 5 medium potatoes ( about 2 pounds), peeled and cut into chunks; 1 lb silken tofu; 8 cups of vegetarian no-chicken broth or vegetable broth; 3/4 tsp salt; 1/4 tsp pepper

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Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 1 hours

Servings: 10

Author : Vicky and Ruth

kosher rosh hashanah vegan

Ingredients

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2 tbsp extra virgin olive oil6 leeks, cleaned and sliced (about 8 cups sliced) (see note5 medium potatoes (about 2 pounds), peeled and cut into chunks1 lb silken tofu8 cups of vegetarian no-chicken broth or vegetable broth3/4 tsp salt1/4 tsp pepper

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Instructions

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Step 1

Heat the olive oil in a large soup pot. Add the leeks and sauté over medium-high heat for 10 minutes, or until wilted and translucent, stirring frequently

Step 2

Add the potatoes, tofu, broth, salt, and pepper. Bring to a boil, lower the temperature and simmer for 30 minutes, or until the potatoes are tender

Step 3

Let the soup cool and blend until creamy (see note #2).