Prepare the Vegetables
Clean the leeks thoroughly to remove dirt or sand between the layers.
Finely chop the leeks and grate or finely chop the carrot.
Sauté the Vegetables
Heat the olive oil in a large pot over medium heat.
Add the chopped leeks and carrot, sauté until softened and leeks are translucent, about 5–7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Cook the Soup
Add the diced potatoes and stir to combine.
Pour in the vegetable broth and bring to a boil.
Reduce heat to a simmer, cover, and cook for about 15 minutes, or until the potatoes are tender.
Add Pasta (Optional)
If using pasta, add it to the pot and cook for an additional 5 minutes, or until al dente.
Season and Garnish
Season with salt, pepper, and dried herbs (thyme or oregano) if desired.
Stir in chopped fresh parsley just before serving.
Serve
Ladle the hot soup into bowls and serve immediately. A slice of crusty bread pairs perfectly.
