Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 6 people

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 .
Nutrition Facts
PEI Potato and Leek Soup
Amount per Serving
Calories
330
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
10
mg
3
%
Sodium
 
380
mg
17
%
Carbohydrates
 
53
g
18
%
Fiber
 
4
g
17
%
Sugar
 
9
g
10
%
Protein
 
12
g
24
%
Vitamin A
 
500
IU
10
%
Vitamin C
 
24.8
mg
30
%
Calcium
 
100
mg
10
%
Iron
 
3.6
mg
20
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & 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

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