Recipes

Ingredients 
2 tablespoons olive oil 
3 or 4 leeks sliced 
1 small yellow onion diced 
2 carrots peeled and sliced 
680g potatoes cubed 
4 garlic cloves minced 
6 cups vegetable broth 
1 teaspoon dried parsley or 1 tablespoon fresh parsley 
1 teaspoon salt plus more to taste
½ teaspoon ground black pepper plus more to taste 
⅛ teaspoon ground paprika Chives, fresh parsley, croutons for topping, optional

Method 
In a large pot over medium heat, warm the oil. Add the leeks, onions, and carrots. Cook for 5 to 7 minutes or until the onions are tender. Add the garlic, parsley, salt, pepper, and paprika. Mix well and cook for 1 minute. While the vegetables are cooking, peel the potatoes.  Dice into cubes, about 1.5-inches each. Add the potatoes and vegetable broth to the pot. Bring to a boil. Simmer for 20 to 30 minutes, or until the broth is slightly reduced and the potatoes are easily pierced with a fork. Taste the soup and add salt and pepper, if necessary. Spoon into bowls and top with chopped chives, fresh parsley, or croutons.

Store leftover soup in the refrigerator. Enjoy within 3 days.