In a large heavy bottom stock pot or dutch oven add a lug of olive oil on medium flame. Sauce the diced onion in the oil until translucent.
Add half of the bell pepper, the carrot and the garlic together with a pinch of sea salt and saute for a few more minutes. Add the Spanish paprika and stir to combine well with all the vegetables.
Add the chicken thighs to the pot and sprinkle with the sea salt. Toss to coat well in the paprika infused oil. Add the peppercorns, bay leaves, parsley and thyme sprigs and cover with water by 3 inches.
Bring to a simmer and cook covered with a tight lid for 45 minutes on medium low flame.
After 45 minutes and once the chicken is tender add the remaining bell pepper and the diced golden potatoes to the soup. Simmer for about 15 minutes until al dente. Adjust seasonings to your taste with sea salt and remove from flame. Stir in the diced tomatoes and serve the chicken potato soup sprinkled with the fresh thyme, dill, chives and parsley, or your favorite fresh herbs, and a few slices of red chile pepper to taste. Drizzle with a light drizzle of extra virgin olive oil.
Serve crusty bread and sour cream on the side If desired.