|2 tbsp / 25ml||olive oil|
|3/4 cup / 175ml||diced celery|
|2 cups / 500ml||sliced leeks|
|1/4 cup / 50ml||diced red pepper|
|3/4 cup / 175ml||diced carrots|
|2 tbsp / 25ml||flour|
|4 cups / 1 L||chicken stock|
|2 cups / 500ml||diced peel PEI Potatoes|
|2-3||Italian sausages, sliced|
|1/4 tsp / 1ml||salt|
|1/4 tsp / 1ml||dried marjoram|
DirectionsIn a large saucepan, heat oil. Saute carrots, celery, leeks and red pepper until softened, but not browned, stirring occasionally. Add flour, stirring for 2 minutes. Blend in chicken stock; add potatoes and simmer until vegetables are tender. Saute sausages until lightly browned and cooked. Add sausages, salt and marjoram to soup. Simmer until hot.
This potato recipe is brought to you courtesy of PEI Potato Board.