Step 1

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes, stirring occasionally, until soft. Add the garlic, herbs, paprika and cook for an extra minute until the onion is coated and smells good.

Step 2

Add the cubed potatoes and broth, bring to the boil, reduce the heat to a simmer, cover with a lid and cook for 15-20 minutes or until the potatoes are fork tender. Stir occasionally.

Step 3

Meanwhile, whisk together milk and flour in a separate jug or place the ingredients in a glass jug with lid and shake well. You want a smooth and lump-free mixture.

Step 4

Once the potatoes are tender, pour the slurry into the soup, and while stirring wait for the liquid to come back up to a simmer and starts to thicken (it takes about 1-2 minutes).

Step 5

Turn the heat off, stir in the soy sauce and the chopped parsley, toss to combine. Taste and adjust the seasoning to your liking.

Step 6

Serve immediately while it's still hot. Enjoy with crusty bread or croutons and add a drizzle of extra virgin olive oil if you desired.