Another one the whole family liked!
1 bulb fennel, chopped
4-5 stalks celery, chopped
3 medium leeks, white and light green parts, chopped, rinsed and drained well
1 pound small red potatoes, diced
4 cups vegetable broth
4 oz. firm tofu
1/2 cup unsweetened plain soymilk
Saute the celery, fennel and leeks until soft and lightly browned. Add potatoes and broth, bring to a boil, and simmer until potatoes are tender. Use a stick blender or food processor to puree the soup until smooth. Puree the tofu and soymilk together in a blender until smooth, then stir into soup.