Cook 1 cup black lentils according to manufacturer's instructions. When finished, rinse and set aside.
Bring a large pot of water to boil. Peel the potatoes and cut in half, then add to the boiling water. Boil for about 15-20 minutes, or until you can stick a knife through the potatoes easily. Drain and set aside.
Bring a sauté pan to medium heat. Add leeks, fennel, onion, and garlic, with olive oil, and sauté until vegetables are lightly browned.
Making the Soup
In a large blender, combine potatoes, sautéed vegetables, vegetable stock, IPA, smoked paprika, and salt + pepper. Blend until smooth and creamy. Taste and adjust seasonings as needed.
If desired, reheat soup in the large pot until ready to serve.
Putting It All Together
When ready to eat, serve soup with a drizzle of olive oil, a generous heaping of lentils, and chives. Best enjoyed in front of the fireplace while a football game is playing.