Mince four cloves garlic and cook in one tablespoon green onion infused olive oil in a metal soup pot for two minutes. Chop four cups red potatoes and add to soup pot with one half teaspoon salt, one cup water and cook for five minutes with the lid off. Add five cups water to soup pot, cover and bring to a boil. Reduce heat to medium low and cook covered for fifteen minutes. Wash leeks, slice one cup leek whites, stir leeks into soup pot, cover and cook for five minutes on medium low heat. Wash cilantro, remove one cup leaves from stems. Remove soup from heat, stir in cilantro, one half teaspoon white pepper, one half teaspoon ground pepper, one half teaspoon smoked paprika and let sit for one minute covered. Blend soup directly in pot with hand blender to desired consistency. Taste, adjust seasonings as needed.