Potato and Leek Soup with Chilli

Ingredients / 4 port 400 g potatoes, peeled 4 medium leeks, finely chopped 4 garlic cloves, minced 2 small chillies, finely chopped 2 tbsp extra virgin olive oil

100 ml white wine, optional 1 cube stock, vegetable or chicken 2 tbsp fresh parsley, finely chopped 1 lemon, just the juice 1 tsp chilli powder to garnish Celtic salt and freshly ground pepper

Method

• Boil the potato with a litre of water. Sieve and cool down the potatoes, dice them, place them in a bowl, and refrigerate. Keep the cooked liquid.

• Into a large pot, add the oil and, under medium heat, very gently sauté the leeks and the chilli for a few minutes.

• Add the wine, deglaze the pot, and directly add the potatoes, the cooking liquid, and the stock and bring to a boil. Simmer under medium heat for about 20 minutes stirring in between.

• Season with salt, pepper and lemon juice, and turn off the heat.

• Blend with a hand blender until smooth, heat again for a few seconds more and serve at once, garnishing on each plate with parsley, a few drops of olive oil and some chilli powder.

• Enjoy!

Tips

• Because most of the time I prefer to eat soups as a last meal, when it comes to potatoes, I have to pre-cook them so I can use them as resistant starches in the soup. I like it!