2 medium leeks, cleaned and sliced4 medium red or yellow potatoes, peeled and cut into eighthsBlack pepper, to tasteFresh chives, as needed Add olive oil to a stockpot and set over low heat. Add onion, garlic, leeks, and fennel; cover and cook about 15 minutes until softened.
Add potatoes and cauliflower to the pot with 5½ cups of water and the tablespoon of salt. Water should just cover the vegetables. Bring to a boil, then lower heat and simmer until the potatoes are knife-tender, about 15 minutes. Remove from heat and let cool. In a blender, purée the soup in batches until smooth. Taste and add salt and pepper. Serve with a drizzle of chili oil along with the chopped herbs and jalapeño, if using.1 teaspoon smoked paprika
Combine all ingredients in a saucepan and bring to a simmer over medium heat. Remove from heat and let cool. Strain and discard solids. Store the oil in the refrigerator until ready to use.
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