PEI Potato and Leek Soup

Name: PEI Potato and Leek Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 large Potatoes (PEI Yukon Gold, peeled & large dice); 2 tbsp Olive Oil or Butter; 2 cups Leek (washed and chopped); 2 cloves Garlic (chopped); 1 medium Onion (chopped); 1 tbsp Summer Savory (dried); 1/4 cup All Purpose Flour; 5 cups Chicken Stock, Vegetable Stock or Water; 1/2 tbsp Fresh Thyme (removed from stems); 1 cup Milk; Salt and Pepper (to taste)

Feb 11, 2015

PEI Potato and Leek Soup

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Soups

Servings people

Calories 330 kcal

Ingredients

3 large Potatoes PEI Yukon Gold, peeled & large dice
2 tbsp Olive Oil or Butter
2 cups Leek washed and chopped
2 cloves Garlic chopped
1 medium Onion chopped
1 tbsp Summer Savory dried
1/4 cup All Purpose Flour
5 cups Chicken Stock, Vegetable Stock or Water
1/2 tbsp Fresh Thyme removed from stems
1 cup Milk
Salt and Pepper to taste

Instructions

Heat a large pot over medium-high heat; add oil, leeks, garlic, onion and summer savory.
Reduce heat and cook stirring occasionally until vegetables are softened; approximately 7-8 minutes.
Add flour; stir to coat, do not brown.
Add chicken stock stirring constantly; add potatoes and thyme and bring to a boil. Cover and reduce heat; simmer 15 minutes stirring occasionally.
Puree in a food processor or blender in small batches.
Return to pot, add milk and season with salt & pepper, heat thoroughly and serve .

Notes

To make a dairy free soup, replace the milk with chicken or vegetable stock and use the olive oil.
Garnish with a dollop of sour cream if desired.

Contributed by Half Your Plate Industry Partner PEI Potatoes

Nutrition

Calories: 330kcalCarbohydrates: 53gProtein: 12gFat: 8gSaturated Fat: 2gCholesterol: 10mgSodium: 380mgFiber: 4gSugar: 9gVitamin A: 500IUVitamin C: 24.8mgCalcium: 100mgIron: 3.6mg

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