Prepare the Vegetables:
Clean the leeks thoroughly to remove any 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 to the pot, and sauté until they soften and the leeks become translucent, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Cook the Soup:
Add the diced potatoes to the pot and stir to combine with the leeks and carrots.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the 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 the pasta is al dente.
Season and Garnish:
Season the soup with salt, pepper, and dried herbs like thyme or oregano if desired.
Stir in the chopped fresh parsley just before serving.
Serve:
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