Print

Potato Leek Soup

5 from 3 reviews

Ingredients

Units Scale
  • 45 large red potatoes – with skin
  • 3 leeks – cleaned – dark ends removed and sliced thin
  • 45 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
  • 56 cups of water
  • 2 cups milk
  • Crostini or Homemade Croutons for serving
  • Crisp bacon slices for topping the soup

Instructions

  1. Boil the potatoes until fork tender; drain and set aside.
  2. 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.
  3. Add the potatoes and gently mash down with a potato masher.
  4. 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.
  5. Add the milk and the chopped parsley and simmer on a low heat for another 10 – 12 minutes or so.
  6. Taste for seasoning to see if you need more salt or not.
  7. Serve with fresh Croutons or Crostini and crumbled crisp bacon.

Nutrition

Recipe Card powered byTasty Recipes