Potato Leek Soup With Spiced Chickpeas

Ingredients

• 2 tablespoons salted butter
• 1/4 cup extra-virgin olive oil, divided
• 1 large shallot, roughly chopped
• 3 garlic cloves, roughly chopped
• 2 large leeks, washed and thinly sliced (all green and white parts, roots discarded)
• 11 ounces (about 3 medium) all-purpose potatoes, such as Yukon Gold, roughly chopped
• 2 (15.5-ounce) cans chickpeas, drained
• 4 cups vegetable stock
• Fine sea salt
• 1/4 teaspoon hot smoked paprika
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• Freshly ground black pepper
• 2 tablespoons heavy cream
• Chile oil, for serving

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