This Vegan Leek & Potato Soup is velvety, smooth, and satisfying. It's made with simple ingredients and gets its vibrant green color from the secret ingredient: the leek greens! Perfect for an entrée soup, side, or starter. In warm months, serve it cold for a refreshing Vegan Vichyssoise.
This recipe makes about 6 entree-sized bowls of soup. If you plan to serve this as a side dish or starter, you will probably have 10 to 12 servings.
Salt and pepper the soup to fit your taste. I don't include an exact amount in the ingredient list because vegetable broths can vary in the amount of added salt. (If you're unsure, start with a small amount in the beginning (¼ or ½ teaspoon) and add more after you blend the soup).
Whenever adding hot liquid to a blender, take precautions. Remove the inner plastic part of the lid and place a kitchen towel lightly over the top when blending to allow venting.
Never blend hot liquid in a blender that is not designated as safe for using with hot liquids.
Do not overfill the blender. When in doubt, blend in 2 batches.