Creamy Potato-And-Leek Soup

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1 tablespoon canola oil

6 cups thinly sliced leek (about 3 large)

8 ounces peeled Yukon gold or red potato, quartered and thinly sliced (about 1 1/2 cups)

1 cup chopped fresh parsley, divided

1 teaspoon chopped fresh thyme

3/4 teaspoon salt

1 bay leaf

4 cups water

1 cup reduced-fat firm tofu (about 6 ounces)

1/8 teaspoon black pepper

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