I went about this soup making a blended potato soup but it ended up tasting like a cheesy tomato soup. SO very delecious!
6 small red potatoes
2 ribs of celery
1 large carrot
4 large cloves of garlic
dash of chili powder
1 large tomato
Chop and boil potatoes as normal, about 10-15 minutes.
Saute leek in a soup pot. Dice celery and carrot and saute until tender. 5 min?
Add garlic and saute for 1 min. Add enough potato water or vegetable broth to just barely cover the sauted veggies. Add powdered veggie broth if you potato water.
Peel, de-seed tomato and dice. Set aside.
Let simmer until potatoes are done.
Add potatoes to the veggies and fill with just enough vegetable broth or potato broth to cover.
Place in blender and blend until desired smoothness.
Return to pot, add tomatoes and more liquid as desired.
Let simmer for 5-10 minutes before serving.
Garnish with tomato and if you're feeling extra cheesy add a slice of tofutti chedder cheese. Sprinkle with a dash of chili powder or paprika just before serving.