Prince Edward Island Potato Soup
Submitted by stacymiller803
Creamy potato soup loaded with tender PEI spuds, carrots, and herbs makes a comforting Maritime classic that’s ready in under an hour for cozy family dinners.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThis Prince Edward Island potato soup celebrates Canada’s famous starchy tubers in a velvety, herb-flecked broth thickened with a simple roux.
Carrots add natural sweetness while thyme and parsley bring garden-fresh flavor to every spoonful.
It’s the kind of stick-to-your-ribs comfort food that warms you from the inside out on chilly autumn evenings.
Chef Tips
- Use starchy potatoes: PEI or Russet potatoes break down slightly during cooking, naturally thickening the soup and creating that signature creamy texture.
- Make a smooth roux: Cook the flour and butter paste for 2-3 minutes before adding milk to eliminate any raw flour taste.
- Control the thickness: Thin with extra chicken stock if the soup becomes too thick upon standing, or let it simmer longer for an even heartier consistency.
Ingredients
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.
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