Heaping spoonfuls of smoked paprika add color and incredible depth of flavor to this potato-leek soup. The Spanish spice differs from the more common Hungarian (sweet) paprika because the peppers it’s made from are smoked before they’re ground. The result is a rich, almost grilled-like flavor and a gorgeous chestnut-orange color. To liven up the soup flavors even more, try stirring in a drizzle of sherry vinegar or lemon juice.
The soup instructions given here are for a slow cooker, but you could also make the recipe on the stovetop by simmering the ingredients for an hour in a saucepan over medium-low heat. If you can’t find leeks to make the soup, simply substitute one medium yellow or white onion.
Recipe from plants-rule.com
1. In a 4- to 5-quart 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.