Potato Soup

Serves 7

Soup

Hearty and filling, this potato soup gets flavor from onions and herbs.

3 Each Peeled & Sliced Russets Potatoes

2 Ounce Firm Tofu

3 Ounce Greek Yogurt

36 Ounce Broth (You can use Village Project broth or Veggie Broth- just no meat broth since this is vegetarian)

2 Each Sliced Onions

1 Each Sliced Leek

4 Ounce Cream Cheese

1/2 Cups Butter

1/4 Teaspoons Black Pepper

1/2 Teaspoons Kosher Salt

1/4 Teaspoons Garlic Powder

1/16 Teaspoons Cayenne pepper

3 Each Sliced Chives

Melt butter in a large saucepan over low heat; stir in onion and leek.
Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes.
Stir in broth, salt, and pepper and other seasonings; bring to a boil. Reduce heat, and simmer 30 minutes or until the potato is tender.
Remove from heat, and cool slightly. Stir in tofu, greek yogurt and cream cheese.
Pull 1/3 of the soup out and do not blend it.
Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated.
Stir in unblended soup so that there is some texture.
Cool. Package.