In a large pot, melt butter over medium-high heat. Cook shallots and red chilli flakes for 1-2 minutes until fragrant.
2 tbsp Butter, 3 Shallots, 1 tsp Red Chilli Flakes
Stir in the leeks and saute for 7-10 minutes until golden & softened. Season with salt, black pepper, and paprika.
400 g Leeks, 1½ tsp Paprika, 1 tsp Salt, 1 tsp Black Pepper
Add the potatoes. Mix well. Stir in chicken broth. Bring to a simmer, turn to medium-low heat, then cover and cook for 15 minutes until the potatoes are tender.
600 ml Chicken Broth, 300 g Maris Piper Potatoes
Turn down to low heat. Using a hand blender, blend the mixture until smooth.
If using, add in the cream. Let simmer for another 5 minutes and garnish with chives. Serve immediately.
2 tbsp Chives, 50 ml Single/Double Cream
Notes
How to prepare leeks: Trim off the roots and the coarse dark green part of the tops, using only the white parts for the recipe. Wash the leeks before slicing them. Fan the layers and rinse away any grit or soil trapped between them.
Use floury potatoes such as Maris Piper or King Edward. Such potatoes blend well and help to attain that creamy texture for the soup.
If the soup's too thick, simply add more water until it reaches your desired consistency.