Creamy Potato-and-Leek Soup

Ingredients

• 1  bay leaf 
• 0.1 teaspoon pepper black
• 1 tablespoon canola oil 
• 1 cup parsley fresh divided chopped
• 1 teaspoon thyme leaves fresh chopped
• 6 cups leek thinly sliced ( 3 large)
• 1.5 cups potatoes red peeled thinly sliced quartered
• 0.8 teaspoon salt 
• 6 ounces spicy tofu firm reduced-fat
• 4 cups water 

Equipment

• food processor
• frying pan
• blender
• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add leek, and saut 5 minutes. Reduce heat to medium; add potato, 1/2 cup parsley, thyme, salt, and bay leaf. Cook 15 minutes, stirring occasionally.
3. Add water, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Discard bay leaf.
4. Combine 2 cups potato mixture and tofu in a blender or food processor, and process until smooth. Return the pured potato mixture to pan. Stir in 1/2 cup parsley and pepper. Cook for 5 minutes or until thoroughly heated.