Prince Edward Island Potato Soup
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 1 | large |
onions
diced |
|
| 4 | medium |
potatoes
PEI, diced |
|
| 6 | each |
carrots
diced |
|
| 3 | cups |
water
|
|
| 2 | x |
chicken bouillon cubes
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 3 | tablespoons |
all-purpose flour
|
|
| 3 | cups |
milk
|
|
| ¼ | cup |
parsley leaves
dried |
|
| 1 | teaspoon |
thyme
dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 1 | large |
onions
diced |
|
| 4 | medium |
potatoes
PEI, diced |
|
| 6 | each |
carrots
diced |
|
| 7.1E+2 | ml |
water
|
|
| 2 | x |
chicken bouillon cubes
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 45 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
milk
|
|
| 59 | ml |
parsley leaves
dried |
|
| 5 | ml |
thyme
dried |
*
|
Directions
In a large stock pot melt butter, add onion and cook over medium heat until onion is transparent.
While onion cooks, place diced potatoes, carrots, water and chicken bouillon cubes in another large stock pot and bring to a boil.
Cook until tender, about 10 minutes.
Season with pepper to taste.
When vegetables are cooked, add flour to onion to make a paste.
Add milk gradually: Mix well and heat over low until warm.
Add vegetables and liquid.
Stir thoroughly and heat for 5 to 10 minutes, over medium heat, stirring occasionally until mixture thickens slightly.
Add parsley and thyme.
Heat thoroughly and serve.
Note: Water and bouillon cubes may be replaced with 3 cups of chicken stock.
