PEI Potato and Leek Soup

A warm and hearty soup for even the coldest of winter days!
Serves 6

Ingredients Quanitity
PEI Yukon Gold Potatoes, peeled and large diced 3 large
Olive Oil or Butter 2 tbsp (30 ml)
Leeks, washed & chopped 2 cups (500 ml)
Garlic cloves, chopped 2
Onion, chopped 1 medium
Summer Savoury, dried 1 tbsp (15 ml)
All Purpose Flour 1/4 cup (50 ml)
Chicken Stock, Vegetable Stock, or Water 5 cups (1250 ml)
Fresh Thyme, removed from stems 1/2 tbsp (8 ml)
Milk 1 cup (250 ml)
Salt and Pepper to taste

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 .

Chef’s Tips :
•    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.

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