Creamy Potato Soup

I was having a discussion the other day with a friend about potato soup.  I wanted to make a thick, creamy potato soup.  But how?  His method to achieve creaminess is to use a packaged soup mix and doctor it up.  Well, the mix has dairy milk in it, so I couldn't steal his recipe.  How could I get the desired creamy thickness of a darn good potato soup?  Could the answer be tofu?  Well it turns out that, yes, the answer is tofu.  Scott slipped up to Kroger earlier to pick up a few things I needed.  Isn't it amazing that you can send a husband to the store, with a list, and they will still, by God, return with something that isn't on the list!  Tofu wasn't on the list, but it was a Manager's Special buy since it's sell-by-date was today.  At least he's frugal and veg-minded!  The tofu was exactly what my potato soup needed!  It was so lovely, creamy and thick.  The perfect potato soup.  Here's how I did it:


8 medium sized potatoes, cut into chunks
water
3 scallions, chopped (or 1 onion chopped)
1 package firm tofu
1/2 cup non-dairy milk 
3 teaspoons dried vegetable bouillon 
pinch of dill
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
salt and pepper, to taste


Place potatoes and scallions in soup pot.  Add just enough water to cover and boil until the potatoes are cooked.  While this is happening, crumble up the tofu into food processor; add milk and process until smooth.  Put mixture in a large bowl.  When the potatoes are done cooking, process the potatoes, scallions and water until smooth.  It will probably take you several "batches" to process all the potatoes/scallions/water.  Put the processed potatoes/scallions/water and tofu mixture in soup pot.  Add seasonings, including the bouillon, and mix everything well.    Simmer the soup on low heat for 20 minutes.  Makes 4 to 6 servings.  

I was too lazy to peel the red potatoes I used for this batch!