Cut off the root from the leeks and the top green leaves, then remove one of the outer layers and cut the leeks in half lengthwise, add the leeks into a colander and rinse under water, pat each one dry, making sure to remove any of the excess dirt, then thinly slice each leek

Cut the potatoes (peeled) into bite-sized pieces that are 1/2 inch (1.25 cm), finely chop the onion, roughly chop the garlic, and thinly slice the carrots (peeled)

Heat a stock pot with a medium heat and add in the olive oil

After a couple of minutes, add in the chopped vegetables, except for the potatoes, mix continuously, after 5 minutes and the vegetables are lightly sauteed, add in the chopped potatoes and season with sea salt & black pepper, mix together, then add in the vegetable broth and bay leaf, turn it up to a high heat and give it a mix

Once it comes to a boil, place a lid on the stock pot and lower to a low medium heat, simmer for 15 to 20 minutes or until the potatoes are just cooked through

Transfer into shallow bowls and garnish with fresh parsley, enjoy!