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.
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. |
