CREAMY POTATO LEEK SOUP

1 Tablespoon Canola Oil 6 Cups Leek, sliced 8 Ounces Red Potato, peeled and quartered 1 Cup Fresh Parsley, chopped and divided 1 Teaspoon Thyme

1 Bay Leaf 4 Cups Water 1 Cup Reduced Fat Tofu 1/8 Teaspoon Pepper

Heat oil in a pan. Add leek and sauté 5 minutes. Reduce heat, add potato, and 1/2 cup parsley, thyme and bay leaf. Cook for 15 minutes. Stir occasionally. Add water, bring to a boil, reduce heat and simmer 20 minutes. Remove bay leaf and discard. Combine themixture with the tofu in a blender and process until smooth. Return to the pan and add the pepper. Cook for 5 minutes and serve.

SERVINGS 6; CALORIES 130; FAT 3 g; PROTEIN 4.8 g; CARBS 22.6 g; FIBER 2.3 g; CHOL 0 mg; IRON 3.3 mg; SODIUM 350 mg; CALC 91 mg SERVING SIZE= 1 Cup

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Updated 12/7/99