PEI Potatoes – WP Griffin Inc. – Prince Edward Island, Canada

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Soups/Salads
Creamy Chicken Potato Soup

February 2011
MONTHLY WINNER

1 tsp	Parsley, fresh, minced	5 ml
1 1/2 cups	Cooked chicken breast, diced	375 ml
1 cup	2% evaporated milk (partly skimmed)	250 ml
1/4 Tsp	Pepper	1 ml
2 Tbsp	Margarine	25 ml
1/4 cup	All purpose flour	50 ml
1/2 cup	One medium onion, chopped	1
3 cups	Chicken broth, sodium reduced, fat free	750 ml
1 tsp	Chives, minced	5 ml
2 medium	Potatoes, cut into 1/2 inch cubes (1 lb)	2
1/2 Tsp	Salt	2 ml
1 cup	Milk, fat-free (skim)	250 ml

Directions
In a large saucepan, saute onion in margarine until tender.
Stir in broth and potatoes. Bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Stir in the chicken, salt and pepper.
In another container, combine flour and fat-free milk, stirring until smooth; stir into saucepan. Add evaporated milk.
Heat, cook and stir for 2 minutes or until thickened.
When serving, sprinkle with parsley and chives.
Serves 6.

This potato recipe is brought to you courtesy of Carla Reid PE.

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What Others Say

I liked it a lot.
- Barbie Maynard

Best potato soup ever.
- Jerilynn Costain

This was a real hit- It doesn't taste remotely low cal or lo fat. Quite delicious with homemade bisquits
- Charlie MacDonald

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