Ingredients
1 large yellow onion
4 cloves garlic, roughly chopped
2 leeks chopped into coins
3 cups vegetable broth
1 pound potatoes peeled and chopped
2 bay leaves
1 teaspoon paprika
1 teaspoon salt
1 teaspoon fresh black pepper (or to taste)
3 tablespoons extra virgin olive oil
1 sprig thyme and/or rosemary
Chopped parsley, for garnish
Directions
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Place a large pot or Dutch oven on medium heat. Once hot, Add olive oil and diced yellow onion. Sauté for three minutes.
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Add chopped garlic, paprika, salt, and garlic.
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Add chopped leeks. Cover and let cook until the leeks are soft.
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Add potatoes, vegetable broth, bay leaves, and fresh herbs. Cover and let simmer until potatoes are soft. Use a small spoon to check the flavor and adjust seasonings as needed.
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Optional: Use a stick blender to purée.
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Serve with fresh parsley.
