PEI Potato, Broccoli and Leek Soup

Soups/Salads

Ingredients

Ingredient	Amount
1 tbsp / 15 ml	olive oil
1	clove garlic, minced
1	small onion, chopped
1/4 cup / 50 ml	flour
3	leeks, washed and sliced
3 cups / 750 ml	chicken broth
3	PEI Potatoes, peeled and cubed
2 cups / 500 ml	broccoli
1/2 tsp / 2 ml	dried thyme
	OR
to taste	salt and pepper
1/2 tbsp / 7 ml	fresh thyme, chopped
2 cups / 500 ml	milk or blend

Directions

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. TIP 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.

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

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