Creamy Potato-And-Leek Soup

• 1 tablespoon canola oil
• 6 cups thinly sliced leek (about 3 large)
• 8 ounces peeled Yukon gold or red potato, quartered and thinly sliced (about 1 1/2 cups)
• 1 cup chopped fresh parsley, divided
• 1 teaspoon chopped fresh thyme
• 3/4 teaspoon salt
• 1 bay leaf
• 4 cups water
• 1 cup reduced-fat firm tofu (about 6 ounces)
• 1/8 teaspoon black pepper

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

canola oil, gold, fresh parsley, thyme, salt, bay leaf, water, black pepper

Taken from www.myrecipes.com/recipe/creamy-potato-and-leek-soup (may not work)