Name: Potato Leek Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 – 5 large red potatoes – with skin; 3 leeks – cleaned - dark ends removed and sliced thin; 4 – 5 cloves of garlic – chopped; 1 bunch of fresh Italian parsley – stems removed and chopped; ½ stick of butter (4 tbs.); 2 carrots – diced; 4 stalks celery – sliced thin; 2 ½ tbs. Vegeta All purpose seasoning and soup mix; 2 ½ tbs. salt; 1 tsp. black pepper; 1 ½ tsp. dried oregano; 2 tbs. olive oil; 5 – 6 cups of water; 2 cups milk; Crostini or Homemade Croutons for serving; Crisp bacon slices for topping the soup

Ingredients

Units Scale

4 - 5 large red potatoes - with skin
3 leeks - cleaned - dark ends removed and sliced thin
4 - 5 cloves of garlic - chopped
1 bunch of fresh Italian parsley - stems removed and chopped
1/2 stick of butter (4 tbs.)
2 carrots - diced
4 stalks celery - sliced thin
2 1/2 tbs. Vegeta All purpose seasoning and soup mix
2 1/2 tbs. salt
1 tsp. black pepper
1 1/2 tsp. dried oregano
2 tbs. olive oil
5 - 6 cups of water
2 cups milk
Crostini or Homemade Croutons for serving
Crisp bacon slices for topping the soup

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Instructions

Boil the potatoes until fork tender; drain and set aside.
Heat a large soup pot with the olive oil and butter. Add the sliced leeks, carrots, celery and garlic and gently sauté until the leeks cook down a bit.
Add the potatoes and gently mash down with a potato masher.
Add the water and the Vegeta seasoning, salt, black pepper and dried oregano and gently simmer on a low heat for about 20 – 25 minutes or so.
Add the milk and the chopped parsley and simmer on a low heat for another 10 – 12 minutes or so.
Taste for seasoning to see if you need more salt or not.
Serve with fresh Croutons or Crostini and crumbled crisp bacon.

Prep Time: 10 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 4-6