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PEI Potato, Broccoli and Leek Soup  
WP Griffin Recipe

PEI Potato, Broccoli and Leek Soup

1/4 cupflour50 ml
1 tbspolive oil15 ml
3PEI Potatoes, peeled and cubed3
1small onion, chopped1
1clove garlic, minced1
2 cupsbroccoli500 ml
to tastesalt and pepperto taste
1/2 tbspfresh thyme, chopped7 ml
1/2 tspdried thyme2 ml
2 cupsmilk or blend500 ml
3 cupschicken broth750 ml
3leeks, washed and sliced3

In a large saucepan heat olive oil; add leeks, garlic and onion. Cook, stirring occasionally until vegetables are softened. Add flour. Stir and cook 1-2 minutes, but do not brown. Add chicken broth stirring constantly; add potatoes. Cover and reduce heat; simmer 10 minutes stirring once
or twice.

Add broccoli and thyme; simmer 10-15
minutes or until vegetables are tender crisp. In small batches puree in food processor or blender. Return to pot, add milk; season if desired with salt and pepper. Heat until serving temperature, but do not boil.

To prepare leeks, cut off dark green leaves about 2'' (5 cm) above white. Discard. Make a cut lengthwise through remaining leek but do not cut all the way through. Spread leeks apart and wash under cool water.

This potato recipe is brought to you courtesy of PEI Potato Board.

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What Others Say

I am so happy that I found this recipe. I used to make it often when my children were younger and now I want to prepare some for my daughter that is breast feeding. Thank you!
     - Marcelina Dias

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