Roasted Potato and Leek Soup

This soup has such an amazing smell and flavor! It is one of my favorite soup recipes! It says it serves four, but I think it serves more like six. It's a lot of soup.

Ingredients:

6 russet potatoes, peeled and cubed

2 leek bulbs, white and light green parts only, chopped and well washed

2 onions, chopped

1 clove garlic, minced

2 carrots, sliced

2 celery stalks, chopped

4 chicken bouillon cubes

1 Tbls. fresh parsley or 1 teas. dried parsley

5 Cups water

1/2 cup butter, melted

1 (12 oz) can evaporated milk

1. preheat oven to 450 degrees. Spray 2 baking sheets with cooking spray. Place potatoes, leeks and onions on prepared sheets and spray veggies lightly with more cooking spray.

Roast veggies, turning frequently, until golden brown, about 25-35 minutes.

2. Place roasted veggies in a large saucepan. Add garlic, carrots, celery, bouillon cubes, parsley, and water. Bring to a boil over med-high heat; reduce heat. Simmer, stirring occasionally, until all veggies are tender, about 15 minutes.

3. Add melted butter and evaporated milk to saucepan; stir. Cook until heated through, about 5 minutes. Ladle into soup bowls and enjoy!