4-5 medium size potatoes, peeled and cut into pieces (russet preferred)
2 medium size leeks or 1 large leek,cleaned and dark green sections removed, chopped
1 medium size onion, finely chopped
4-5 garlic cloves, minced
2 green chilies or 1 jalapeno pepper, finely chopped
3 cups vegetable stock
3 tablespoons olive oil
2 dry bay leaves
5-7 whole black pepper corns
1¼ teaspoon cumin powder
1½ teaspoon dry oregano
1½ teaspoon basil or few leaves of fresh basil
1 teaspoon red chili flakes
¼ teaspoon smoked paprika
1 teaspoon black pepper
salt to taste
water if needed
handful of cilantro, chopped
mint springs, for garnish (optional)
lime wedges, for garnish (optional)
Method
Grab a pan and boil the potatoes till soft. And mash with a potato mashes or use potato ricer. Set aside.
Halve the white part of the leek lengthwise and rinse well under cold running water to remove any sand. Slice thinly crosswise and set aside.
In a large thick bottomed pan heat olive oil on medium heat. Add bay leaves and whole pepper corns.
Add the chopped leeks, stir to coat with the oil.
Add chopped onion, garlic and chilies. De-seed the chilies if you want to go easy on the heat or skip them. Cook until onion turns translucent.
Add leeks and lower the heat to low, cook for 10 mins until leeks have softened but still has some of its color and are not browning.
Add cumin powder, oregano, basil, chili flakes and smoked paprika. Use less chili falkes and paprika for less spice. Stir for a minute.
Add vegetable stock/broth and Increase the heat to high to bring to a simmer.
Lower the heat to maintain a low simmer, add salt and freshly ground pepper. Cook for 20-30 mins, add water if needed to achieve the desired consistency.
Discard the bay leaves at this point.
Turn off hear and add chopped cilantro, stir well.
Garnish with more cilantro, a few mint springs and a lime wedge over the top of each bowl of soup.
My Notes
Alternatively you can put the cut pieces of potatoes directly after you add the vegetable stock and let it cook for 20 mins or until potatoes start to fall apart, after that discard the bay leaves and use a potato masher or an immersion blender and blend to your desired consistency. Boil for few more mins and add garnishes.
Clean leeks well before chopping.
To make the soup less spicy, use de-seeded chilies and go easy on chili flakes and paprika. I believe the smoked paprika really gives this soup an earthy flavor.
Sometimes I use this french technique called - "bouquet garni", where you make a bouquet of bay leaves and other herbs you are using. I put the bay leaves, pepper corns and other spices in a small piece of cheese cloth and tie it and drop it in the soup while its simmering. I remove this bouquet just before pureeing my soups. Do try it if you do not like floating herbs and pepper corns in your soup.
And as always with all the recipes - keep tasting in between and adjust seasonings accordingly.
Recipe by at https://www.urbancilantro.com/spice-and-herbs-potato-and-leek-soup/