Creamy Potato and Leek Soup

by Ooooby Crew


1 T oil
6 C leeks, cleaned and thinly sliced
1 ½ C potatoes, peeled and quartered
1 C parsley
1 C thyme
1 bay leaf
4 C water
1 C firm tofu
salt and pepper to taste


Heat oil in a soup pot and add leeks. Saute for about 5 minutes. Add the potatoes, half the parsley, all thyme, the bay leaf and season. Cook for about 15 minutes, stirring occasionally. Add the water and bring to a boil. Reduce heat and simmer for 20 minutes. Remove the bay leaf. Add the tofu with 2 cups of soup in a blender and process until smooth. Return soup to the pan, and taste to season. Heat through again, top with remaining parsley and serve.

It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!

— Lila

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.