Ingredients

The following ingredients have 5 Servings
  • 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

Instruction

  • 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.