Recipes

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 6   
Ingredients  
2 tablespoons olive oil 
3 or 4 leeks sliced 
 small yellow onion diced 
2 carrots peeled and sliced 
1 ½ pounds 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 

Instructions  

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 somewhat tender. Add the garlic, parsley, salt, pepper, and paprika. Mix well and cook for 1 minute. While the vegetables are cooking, peel the potatoes, if you’d like.  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.

 Notes 
You can use peeled or unpeeled potatoes, depending on your preference. 
Use your favourite white or yellow potatoes. 
Try thyme, oregano, rosemary instead of parsley. 
You can even mix and match herbs. 
For even more veggies, add 2 chopped stalks of celery. 
Store leftover soup in the refrigerator. Enjoy within 3 days.