- 3 1/2 cups vegetable broth
- 3 cups (1-inch) potato chunks
- 1 teaspoon salt, or to taste
- 1 teaspoon dried oregano, or to taste
- 1 teaspoon dried parsley, or to taste
- 1 teaspoon dried cilantro, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped white onion
- 1/4 cup finely chopped leek
- 1/4 cup finely chopped carrot
- 1/4 cup finely chopped celery
- 4 garlic cloves, minced
- Combine vegetable broth, potatoes, salt, oregano, parsley, cilantro, and pepper in a saucepan over medium-high heat. Bring to a boil; cook until potatoes start to soften, about 5 minutes. Stir in garlic. Add red bell pepper, onion, leek, carrot, and celery; simmer until potatoes are very tender when pierced with a fork, about 10 minutes more.