Heat up oil in a soup pot and sauté onion for 2 to 3 minutes. Add leeks, potato, water, Edensoy and sea salt. Cover and simmer on low for 15 minutes or until vegetables are tender. Puree ingredients in a blender or food processor until smooth and creamy. Place back in the pot. Add pepper and simmer 2 to 3 minutes.
To prepare the sour cream, place all ingredients in a blender or food processor and puree until smooth and creamy.
Place the soup in serving bowls and garnish with tofu sour cream and chives. May be served hot or chilled.
8g fat (26% calories from fat),