Heat a stock pot with a medium heat and add in ¼ cup (60 ml) extra virgin olive oil

Meanwhile, roughly chop the garlic and thinly slice the garlic, add into the stock pot with the hot olive oil, mix together

Meanwhile, cut the potatoes (peeled) into half rounds that are ¼ inch (.635 cm) thick and cut the bell peppers into bite sized pieces

After 5 to 6 minutes and the onion and garlic are lightly sauteed, add in the potatoes and bell peppers, mix together and cook for 5 minutes, then add in the paprika and season generously with sea salt and black pepper, quickly mix together, then add in the water, enough to cover the ingredients and the bay leaves, turn up to a high heat

Once the water comes to a boil, place a lid on the pan and lower to a low-medium heat

While the soup is simmering, heat a fry pan with a medium heat and add in ¼ cup (60 ml) extra virgin olive oil

Cut the baguette into ½ inch (1.25 cm) thick slices, add the slices into the pan with the hot olive oil, all in a single layer, fry for 3 minutes per side or until golden, then set aside

After simmering the soup for 15 minutes and the potatoes are fully cooked through (it can take up to 20 minutes), remove the pan from the heat

Add the fried slices of baguette into shallow bowls, in a single layer, top off with the potato soup and garnish with fresh parsley, serve at once, enjoy!