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 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. |
