Spicy Potato Leek Soup

Enough for 4-6 people

INGREDIENTS
- 4 large potatoes, chopped
- 3 medium leeks, chopped
- 5-6 cloves of garlic, chopped
- 1 shallot, chopped
- 1 tablespoon coriander seeds
- 1 tablespoon peppercorns
- 1 tablespoon fennel seeds
- 1-2 t red chili flakes
- 1 t smoked paprika
- Enough stock to cover leeks and potatoes (preferably homemade chicken or vegetable)
- 1/3 stick of butter (or ghee)
- 2 tablespoon olive oil
- Roughly 1 cup of whole milk or 1/2 cup of cream
- Salt and pepper to taste

INSTRUCTIONS
1 - Using a mortar and pestle, crush the spices (just the seeds). In a large pot, melt the butter and add oil. Temper the spices and then add shallot, garlic, and leeks. Cook until soft.
2 - Add potatoes, chili flakes and paprika, stir, and cook for a few more minutes. Add the stock until the ingredients are covered. Bring up to soft boil and then simmer for about 20 minutes until the potatoes are soft.
3 - Using an immersion blender, blend ingredients until smooth. Add milk or cream and taste. Adjust with milk/cream, salt, and pepper.
4 - Serve with a dash of smoked paprika