This creamy soup filled with winter vegetables is tasty and filling as a meal, all on its own. I love the textures and the flavor of this soup from the kale and potatoes, and it holds up easily as leftovers too.
In a large soup pot at medium-high heat, saute the celery and leeks in two tablespoons of the vegetable broth until soft.
Add the remaining vegetable broth, water and potatoes, stir, and bring to a boil at high heat.
Reduce to a simmer (medium heat) and cook for about 30 minutes (the potatoes should be soft and tender).
Use an immersion blender or potato masher to blend in most of the potatoes to make the overall texture creamy.
Stir in remaining seasonings and kale, and then serve.
Notes
Yields dinner sized servings. Serve with a slice of healthy and minimally processed whole grain vegan bread or crackers. Sodium amount in the nutritional analysis is based on a typical low sodium commercial broth. Of course you can make your own (low or non-sodium version) if preferred.