Smoky Potato and Corn Stew

Preparation

1. Wash, peel, and cut the potatoes into 2 cm bite-sized pieces.
2. Thoroughly rinse the sliced leek to remove any grit.
3. Mince the garlic cloves.

Cooking

1. Heat the olive oil in a wide, heavy-bottomed pot over medium heat.
2. Add the sliced leek and a pinch of salt. Sauté for about 5 minutes until soft and translucent, but not browned.
3. Stir in the minced garlic and smoked paprika, cooking for about 30 seconds until fragrant.
4. Add the cubed potatoes, sweetcorn, and vegetable broth. Stir well, scraping up any spices from the bottom of the pot.
5. Bring the stew to a boil, then reduce the heat to medium-low. Cover loosely with a lid and simmer for 15–20 minutes, or until the potatoes are fork-tender.
6. For a thicker, creamier texture, take a wooden spoon or potato masher and lightly crush a few potato pieces directly against the side of the pot, stirring the mashed potato back into the broth.
7. Season with black pepper and additional salt to taste. Ladle into warm bowls and serve.