Prepare all vegetables by peeling and chopping carrots and potatoes into roughly 2 cm pieces, and slicing the leek thinly. Rinse the leek slices thoroughly to remove any grit.
In a skillet over medium heat, warm a tablespoon of olive oil. Add the sliced leeks and sauté for about 3-4 minutes, until they soften and release a gentle sweetness, filling your kitchen with a fragrant aroma.
Transfer the sautéed leeks to the slow cooker. Add in the diced carrots, potatoes, canned diced tomatoes with their juices, bay leaves, dried thyme, and smoked paprika for a subtle smoky kick.
Pour in the vegetable broth, making sure everything is submerged but not overfilled. Gently stir to combine all the ingredients evenly.
Set the slow cooker to low and cook for 6-8 hours. As the hours pass, the vegetables will become tender, and the flavors will deepen, filling your home with a warm, earthy scent.
Halfway through cooking, give the stew a gentle stir to help distribute heat and flavors. Check if the vegetables are soft and the broth has thickened slightly.
Once cooked, remove the bay leaves and thyme sprigs. Taste and season with salt and pepper if needed. For a richer, thicker stew, mash a few of the potatoes directly in the pot with a fork or potato masher.
Finish by drizzling a little more olive oil over the hot stew. This brightens the flavors and adds a lovely shimmer to the dish.
Serve the hearty vegetable stew in bowls, ideally with crusty bread on the side. The stew should be thick, with tender vegetables and a fragrant, savory broth that invites you to dig in.
