-Use any type of potato. This time I used a mix of Russet and yellow potatoes.
-This recipe is vegan, gluten-free, nut-free, and uses the natural creaminess of potatoes for thickness and body. If you want even more richness, however, you can add a handful of soaked cashews to the blending portion.
-The dark green tops of leeks can be very tough, so wash and save those for making veggie stock. For this recipe, use the bottom, more tender, half of the leek.