Ingredients

Start to finish: 30 minutes
Servings: 4

3 tablespoons olive oil
3 small leeks, ends trimmed, thinly sliced
1 teaspoon cumin
1 tablespoon grated fresh ginger
1 teaspoon smoked paprika
1 large apple, cored and diced
4 to 5 medium potatoes, cut into 1-inch chunks
2 to 3 cups vegetable or chicken broth
1 1/2 cups milk
Salt and freshly ground black pepper, to taste
Fresh chives, chopped (for garnish)

Directions

In a large saucepan, heat the olive oil over medium-high. Add the leeks and saute until limp, about 2 to 3 minutes. Add the cumin, ginger and paprika, then saute another minute.

Add the apple and potatoes and saute 1 minute. Add the broth (enough to cover half the potatoes) and milk, then bring to a simmer. Reduce heat to medium, cover and simmer until potatoes are tender, about 12 minutes.

Transfer the soup to a blender, in batches if necessary, and carefully blend until smooth. An immersion blender also can be used. Return the soup to the saucepan. Season to taste with salt and pepper.

If you prefer a thinner soup, more broth can be stirred in. To serve, garnish with chopped fresh chives.