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2 tablespoons olive oil
1 large sweet onion, chopped
2 medium carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1.5 pounds waxy potatoes, peeled and cubed
4 cups vegetable broth
2 bay leaves
1 teaspoon dried thyme
Salt and pepper, to taste
1/2 teaspoons smoked paprika for flavor
Fresh parsley, chopped for garnish
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until they are softened, about 5 minutes.
Add the minced garlic and smoked paprika and cook for another minute until fragrant.
Incorporate the cubed potatoes, broth, bay leaves, and thyme. Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 20 minutes, or until the potatoes are tender.
Remove the bay leaves. Use an immersion blender to partially blend the soup for a thicker consistency, leaving some chunks of potato for texture.
Serve the soup garnished with fresh parsley.
