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
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
