Preparation steps
Start with the base: Begin by melting the herb butter in a large pot over medium heat. This herb-infused butter adds a rich flavor that forms the backbone of the soup.
Sauté the aromatics: Add the chopped onions and minced garlic to the pot. Sauté until the onions are translucent, a crucial step in creating a deep flavor base.
Add the vegetables: Add the diced potatoes, chopped celery, sliced leeks, and chopped carrots to the pot. Stir them well and let them cook for about 5 minutes, allowing the flavors to meld slightly and the vegetables to begin to soften.
Simmer the soup: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot and let the soup simmer gently for about 20 to 25 minutes. During this time, the vegetables will become tender and fully infused with the flavors of the broth.
Season and serve: Towards the end of cooking, season the soup with salt and pepper to taste. Stir in the freshly chopped parsley just before serving for a touch of freshness and color.
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