Creamy pureed potatoes give this light, wholesome soup extra body.
In soup pot, sauté onion, leek, celery and garlic in ½ cup of vegetable broth or oil until tender. Add potatoes, corn, red bell pepper and salt and cook for 5 minutes more. Pour in vegetable broth and bring to boil. Cook until potatoes are tender when they can be pierced easily with a fork. If the mixture is too thick, add more vegetable broth or water. For a thicker soup, either blend half of the soup in a food processor and pulse a couple of times, or use an immersion blender directly in pot until the desired consistency is achieved. Add the fresh parsley, chives, diced pepper (or red pepper flakes), and white pepper to the soup. Taste and adjust salt. Simmer until ready to serve. Garnish with garlic or herbed croutons.
If using salted vegetable broth in a recipe, always adjust the amount of added salt that is called for.