This soup tastes great when spoonfuls of smoky paprika are added. Because the peppers used to make the Spanish spice are smoked before they are pulverised, it differs from the more popular Hungarian (sweet) paprika. The result has a magnificent chestnut-orange hue and a rich and almost grilled flavour. Try adding a drizzle of sherry vinegar or lemon juice to the soup to enhance the flavours further.
You may make the soup on the stovetop by cooking the ingredients for an hour in a saucepan over medium-low heat. The instructions provided below are for a slow cooker. Simply use one medium yellow or white onion in place of the leeks if you are unable to find them for the soup.
Serving size: make 6 cups
Prep time: 30 mins
Cook time: 8 - 10 hours
2 medium russet potatoes
4 cups vegetable stock
2 cups water
1 cup sliced leeks
1 bay leaf
4 cloves garlic
2 tsp smoked paprika
1 tsp dried thyme
Sea salt and ground black pepper
2 tbsp snipped fresh chives
1- In a slow cooker, combine the potatoes, leeks, bay leaf, garlic, smoked paprika, and thyme. Add the stock and water. Cover, and cook on low for 8 to 10 hours.
2- Remove and discard the bay leaf. Using an immersion blender, puree the mixture until smooth. (Or, if working in batches, transfer the mixture to a blender. Cover and blend until smooth. Return the pureed mixture to the slow cooker.) Season with salt and pepper and, if needed, thin with additional water. Serve garnished with snipped fresh chives.
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