1coarsely chopped leek1coarsely chopped onion3garlic cloves50 mlolive oil1 tsp eachsmoked paprika and hot paprika800 gmdiced floury potatoes750 mlchicken stock3thyme sprigs1fresh bay leaf150 mlmilk1 splashSherry vinegarTo serve:extra smoked paprika and thyme
Process leek, onion, garlic cloves and olive oil in a food processor until finely chopped. Transfer to a large saucepan and sauté over medium-high heat until tender, then stir in smoked paprika and hot paprika. Add floury potatoes to pan along with chicken stock, thyme sprigs and bay leaf. Season to taste, bring to the simmer, cover and cook until potato breaks down and soup thickens (15-20 minutes). Discard thyme and bay leaf, add milk and bring to a simmer. Process with a hand-held blender until smooth. Add Sherry vinegar to taste and serve hot scattered with smoked paprika and thyme.