Spiced potato and leek soup
An easy to make one pot soup for those colder times.
Ingredients
- 1 medium sized onion chopped
- 8 cloves of garlic, chopped
- 630 gms potatoes ( I used British white potatoes), chopped into small pieces. I kept the skins on
- 2 leeks, chopped
- 2 tbsp olive oil
- 2 tsp crushed red chllies
- 2 tsp paprika
- salt to taste
- freshly crushed black pepper ( I used a generous amount)
- 5 cups hot water
Instructions
- 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.