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PEI Potato and Leek Soup
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Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Yield
6
people
Ingredients
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
low sodium
3
large
Potatoes
PEI Yukon Gold, peeled & large dice
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 .
Estimated Cost Per Serving:
Nutrition Facts
PEI Potato and Leek Soup
Calories
330
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Carbohydrates
53
g
18
%
Fibre
4
g
17
%
Sugars
9
g
10
%
Protein
12
g
24
%
Cholesterol
10
mg
3
%
Sodium
145
mg
6
%
Vitamin A
500
IU
10
%
Vitamin C
24.8
mg
30
%
Calcium
100
mg
10
%
Iron
3.6
mg
20
%
*5% or less is a little, 15% or more is a lot
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