Put a large pot on medium-high heat, heat the oil. Add the zucchini, onions, garlic, carrots, celery, zucchini, and leeks, and stir together.
When the vegetables are sauteed, add the broth, potatoes, lemon juice, sriracha, and pepper. Turn heat to medium-low and let sit until veggies are soft - about 30 minutes.
Use an immersion blender to puree ⅔ of the soup. If you don’t have an immersion blender, you can use a regular blender working in batches.
Can I make this potato and leek soup easily be made in a slow cooker?You can make this in a slow cooker, but I suggest you sautee your veggies beforehand.Can I make this leek soup ahead of time?Yes! To make this potato and leek soup ahead, simply cover and refrigerate for up to 4 days or freeze for up to 3 months.