Prep: 10 minutes | Cook: 15 minutes | Serves: 6
1 tablespoon canola oil
3 leeks, rinsed and chopped (the white and light green parts only)
1 small onion, finely chopped
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried thyme
¼ teaspoon paprika
1 (1.5 lb) bag Little Potatoes, quartered
4 cups vegetable broth
To a large pot over medium heat, add canola oil, leeks, onion and garlic. Cook for 3-4 minutes, stirring often, until softened.
Add salt, parsley, thyme and paprika and cook 1 minute.
Add potatoes and vegetable broth and bring to a simmer over medium-high heat. Cover, reduce heat tomedium, and cook for 8-10 minutes or until potatoes are tender.
If desired, use an immersion blender (or food processor) to puree some or all of the soup for a creamier texture.
Garnish with fresh parsley if desired and serve.
For more tasty recipes please visit: https://www.littlepotatoes.com/en/recipes/