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).