I call for mashed potatoes because I usually make them towards the end of the week and have leftovers on the weekend. It works out perfectly for making this soup. If you don't have any mashed potatoes you can peel and dice 8 russet potatoes and add them into the soup like normal, but you will have to wait for them to soften before pureeing everything together (which should take about 20 minutes).
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Don't have an emulsion blender? Then you can scoop the soup into a normal blender a little at a time till everything is smooth.
Find it online: https://astraykitchen.com/potato-leek-soup/