Creamy Garlic Potato Soup

1 tb. light olive oil
1/2 cup onion, chopped
4 garlic cloves, minced or thinly sliced (I also added more garlic powder)
4 cups of water
4 tsp. mckay's Chicken seasoning
3 cups potatoes, diced (I adjusted this to 4)
1 cup Tofu sour cream (recipe below)
2 tb. fresh dill, chopped or 2 tsp. dried dill
salt to taste

In large pot, heat oil over medium-high heat. Add onion and saute until translucent; add garlic to onions and saute an additional 2 to 3 minutes.

Add water and broth or seasoning and bring to boil. Add potatoes and return to boil. Reduce heat to medium and boil gently 10 minutes, or until potatoes are tender.

Working with half of mixture at a time, transfer to food processor or blender. (Note: I didn't blend all the potatoes as I like to chew on something in my soup) Process until pureed. Return to pot. Stir in remaining ingredients. Stir over low heat until heated through. Serve warm. Garnish with fresh dill and/or green onion slices.

Tofu Yogurt or Sour Cream
1 10-ounce soft tofu
2 tbs. canola oil (I used olive oil)
1 tbs. lemon juice
1 1/2 tsp honey
1/2 tsp salt

Blend together and add to the partial pureed soup.

I added more water as it was too thick. We really liked this recipe.

*recipe taken from More Choices by Cheryl Thomas-Peters & James Peters*