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 .
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.
