Heat the olive oil in a pot.
Over medium to high heat, add the onions, garlic and leeks and stir for about 30 seconds.
Add a pinch of salt and continue to sir for 3-4 minutes.
Add the potatoes, salt (to taste), freshly ground black pepper ( I put in a generous amount), paprika and crushed red chillies.
Stir well for about a minute.
Cover and cook over low heat for 10-12 minutes or till the potatoes soften. A piece should cut easily but still retain its shape.
Stir well for few seconds.
Add the hot water, increase the heat to high and bring to a boil.
Stir, reduce the heat to low, cover and cook for about 3-4 minutes. The potatoes should be soft but not mushy.
Remove from heat and blend. I used a stick blender in the pot. You can make it completely smooth; however, I kept a few tiny bits of potatoes here and there.
Ladle into bowls, garnish with chilli flakes and freshly ground black pepper and serve hot on its own or with some croutons or crusty bread on the side.