Potato Soup Recipe

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Now that we're getting into fall, soup is starting to sound good, so I thought I'd share this potato soup recipe. Unlike most potato soups, this version does not contain bacon or dairy, so it is suitable for vegetarians and vegans as well:

3 med potatoes (or 5 small ones), skinned and cubed
1/2 lb. tofu
3 cups water
1 cup vegetable broth
1 medium onion, chopped
1 teaspoon sea salt
1 T. extra-virgin olive oil
1/4 c. chopped Italian parsley
1/4 tsp. black pepper

Directions:

Fill a pot with the water and vegetable broth. Bring the water to a simmer and lower the cubed potatoes and onions into the pot. Add sea salt. Simmer for about 20 minutes or until potatoes are tender.

While the potatoes and onions are cooking, blend the tofu and olive oil in a food processor. When the potatoes and onions are done, add half of the batch to the food processor with the tofu and olive oil mix and process.

Return the contents of the food processor to the pot containing the water and the other half of the potato/onion mix. Add parsley and black pepper to taste. You might also want to add bacon bits or vegetarian bacon bits to the mix.

Simmer for a few minutes until warm enough to serve.