A luscious velvety soup with a hint of smoked paprika.
Prep time: 20m | Cook time: 30m | Total time: 50m | Serves 6
1.5 T. olive oil
1 medium onion, diced
3 leeks, cleaned and chopped (whites only)
2 stalks of celery, chopped
1 t. fresh or dried thyme
2 lbs russet potatoes, peeled and chopped
Water or vegetable broth
1.5 T. smoked paprika
In a soup pot, heat olive oil over medium heat, then add onion and leeks and cook 12-15 minutes, until vegetables begin to brown and carmelize. Add celery and thyme, and cook 3 more minutes.
Add potatoes, and enough water or vegetable broth to cover the potatoes by about 1/4” (use more liquid for a thinner soup). Turn heat to high and bring contents of the pot to a boil, then reduce heat, cover pot and simmer for 20-25 minutes. Stir in smoked paprika, then turn off heat.
Using an immersion blender (or carefully blending batches in a conventional blender), puree soup.
Return the pot to the stove over a low flame, add salt to taste, and let the soup cook an additional 10-15 minutes before serving.
For a traditional potato leek soup, simply omit the smoked paprika.