PEI Potato and Leek Soup

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Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes



  1. Heat a large pot over medium-high heat; add oil, leeks, garlic, onion and summer savory.
  2. Reduce heat and cook stirring occasionally until vegetables are softened; approximately 7-8 minutes.
  3. Add flour; stir to coat, do not brown.
  4. Add chicken stock stirring constantly; add potatoes and thyme and bring to a boil. Cover and reduce heat; simmer 15 minutes stirring occasionally.
  5. Puree in a food processor or blender in small batches.
  6. 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 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 380mg 16%
Total Carbohydrates 53g 18%
Dietary Fiber 4g 16%
Sugars 9g
Protein 12g 24%
Vitamin A 10%
Vitamin C 30%
Calcium 10%
Iron 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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