Vegetarian Potato Soup

• 4 Potatos
• 1 packages Melissa's Extra Firm Tofu
• 32 oz Broth
• 1 small handful Carrot Chips
• 1 Habanero
• 1 medium Jalapeno Pepper
• 1 tbsp SmartBalance (Extra Virgin Oil Blend) Butter
• 1 medium handful Green Pepper
• 1 tbsp RealLemon Juice

1. PrepTofu: slice into strips and press for 45 minutes (to drain packaged water out)
2. Wash, peel and cut up potatos.
3. Cube up green peppers.
4. In blender, blend together Potatos, Broth, Tofu, Carrot Chips, Habanero Pepper, and Jalapeno Pepper.
5. In Crockpot, add blended ingredients, Basil, Greek Blend Seasoning, Oregano, Green Pepper, RealLemon Juice, and SmartBalance Butter.
6. Cook in Crockpot for 4 to 6 hours or until cooked.
7. ** watch and stir ocassionally to heat even.
8. **

potatos, broth, handful carrot, pepper, butter, handful green pepper, reallemon juice

Taken from cookpad.com/us/recipes/349039-vegetarian-potato-soup (may not work)