Creamy Potato Leek Soup - cooking recipe

Ingredients

4 c. water
3 cloves garlic, minced
1 lb. mushrooms, sliced
1 Tbsp. dried basil
1 c. Tofu Sour Cream
1/2 tsp. salt (optional)
6 c. (3 medium) Russet potatoes, unpeeled and finely diced
1 1/2 c. (2 medium) thickly sliced leeks, washed well
1 tsp. dill weed, dried
1/4 tsp. celery seed
1 Tbsp. Spike of Mrs. Dash

Preparation

Place potatoes and leeks in pot with water.
Bring to a boil. Simmer, covered, until potatoes are very tender.
Add mushrooms, garlic, dill, basil and celery seed; simmer for 10 minutes.
Blend together, in blender, Tofu Sour Cream with enough soup broth to make a thick paste.
Stir into remaining soup; add seasonings.
Do not boil after sour cream has been added.
Makes 2 quarts.