Spicy Potato Soup

1 tablespoon of olive oil
2 leeks, white part only, washed well and thinly sliced
4 cups of vegetable broth
3 large Yukon potatoes (about 1 1/2 pounds), peeled and diced
1 cup of milk (dairy or soy)
1 tablespoon of minced fresh parsley
Salt to taste
Freshly ground black pepper
Sriracha chili paste, to taste, for serving

Heat the oil in a large saucepan over medium heat. Add the leeks, cover, and cook, stirring a few times, until softened, about 5 minutes.

Add the broth and potatoes and bring to the boil. Reduce the heat to low and simmer until the potatoes are soft, about 20 minutes.

Puree the potatoes mixture with an immersion blender or in a food processor.

If you used a food processor return the soup to the sauce pan and stir in the milk, parsley, and the salt and pepper to taste.

Simmer for 5 minutes over low heat.

To serve, ladle the soup into bowls and swirl a little Sriracha into each bowl, according to taste.