Chunky Potato Chowder

This recipe is so modified that I am able to call it an original of mine without any qualms! The tofu gives it some good protein and lipids (try saying that instead of fats...it'll change the way you think about things!) and combined with the potato...it's almost a complete meal unto itself! Thanks to my immersion blender, it's not a difficult meal to make. But if you don't have one of those, you can transfer the soup to a blender or food processor, then put it back on the stove some more. Try not to boil it, or the probiotics in the miso will die. Serve with some crusty bread and a salad for an amazing dining experience. It also keeps well in the fridge, and tastes just as good. Top with shredded cheese and green onions, if so desired.

Ingredients:
5 1/2 - 6 c. cubed peeled potatoes (~ 1/2 inch cubes; bite size-ish)
12 oz. MoriNu silk soft tofu
1 - 3 t. miso
2 t. olive oil
1 medium onion, diced
2 c. water
1 t. salt
1 t. dried dill (or 2 t. fresh)
1/4 t. black pepper

Directions:
Steam potatoes; do not boil.
In a blender, blend together tofu, miso, and 1 t. olive oil.
Meanwhile, saute onion in remaining teaspoon of olive oil.
Pour 4 c. of steamed potatoes into a large pot. Add tofu mixture, water, salt, and pepper. Blend with immersion blender until thick and creamy with no "chunks." Stir in remaining diced potatoes and dill. Heat, stirring occassionally, until warmed through.