Creamy Potato Leek Soup - Vegan 3 pts

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* Exported from MasterCook *

 

Creamy Potato Leek Soup - Vegan 3 pts

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Soups & Stews Vegan

Weight Watcher Points

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 potatoes -- peeled and diced (about 4 cups)

(2 to 3)

8 cups water

2 leeks (white part only) -- (2 to 3)

1/4 lb. mushrooms -- diced

2 Tbsp. margarine -- dairy free

1/4 cup water

1 block tofu (1 1/2 cups) -- firm or extra-firm

silken (12.3 oz.)

1 1/2 Tbsp. vegetarian bouillon -- to taste (1 1/2 to 2)

Salt and pepper -- to taste

 

In a large soup pot, boil the potatoes in the 8 cups of water until

cooked, about 10 minutes. Meanwhile, sauté the leeks and mushrooms in

the margarine and the remaining 1/4 cup of water until soft, then add

to the cooked potatoes. Crumble the tofu into the pot with your

hands. Blend this mixture in a blender or food processor in batches

until smooth and creamy. Return to the pot. Whisk in the vegetable-

broth powder, salt, and pepper. Top tip: To clean leeks, cut the

white parts in half and fan layers with your fingers under running

water.

 

Makes 6 servings

 

Source:

" vegcooking.com "

S(Formatted by Chupa):

" 10.22.04 "

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Per Serving (excluding unknown items): 138 Calories; 7g Fat (42.4%

calories from fat); 7g Protein; 14g Carbohydrate; 2g Dietary Fiber;

trace Cholesterol; 95mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean

Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

 

NOTES : This soup is so thick and creamy, it's hard to believe there

isn't a speck of artery-clogging cream in it!

 

 

Nutr. Assoc. : 0 0 3891 0 0 0 1498 0 0