Instructions
Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion, leeks, celery, carrot, red pepper, and zucchini. Cook, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes. Add the minced garlic and chili pepper (if using), and cook for another minute until fragrant.
Add Potatoes and Broth: Add the diced potatoes, vegetable broth, and dried thyme to the pot. Season with salt and pepper.
Simmer: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the potatoes are tender.
Serve: Taste the soup and adjust seasonings as needed. Serve hot, garnished with fresh parsley, if desired.
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