A warm and hearty soup for even the coldest of winter days!
Serves 6
| 3 large | PEI Yukon Gold Potatoes, peeled and large diced |
| 2 tbsp (30 ml) | Olive Oil or Butter |
| 2 cups (500 ml) | Leeks, washed & chopped |
| 2 | Garlic cloves, chopped |
| 1 medium | Onion, chopped |
| 1 tbsp (15 ml) | Summer Savoury, dried |
| 1/4 cup (50 ml) | All Purpose Flour |
| 5 cups (1250 ml) | Chicken Stock, Vegetable Stock, or Water |
| 1/2 tbsp (8 ml) | Fresh Thyme, removed from stems |
| 1 cup (250 ml) | Milk |
| to taste | Salt and Pepper |
1. Heat a large pot over medium-high heat; add oil, leeks, garlic, onion and summer savory.
2. Reduce heat and cook stirring occasionally until vegetables are softened; approximately 7-8 minutes.
3. Add flour; stir to coat, do not brown.
4. Add chicken stock stirring constantly; add potatoes and thyme and bring to a boil. Cover and reduce heat; simmer 15 minutes stirring occasionally.
5. Puree in a food processor or blender in small batches.
6. Return to pot, add milk and season with salt & pepper, heat thoroughly and serve .
Chef’s Tips :
• To make a dairy free soup, replace the milk with chicken or vegetable stock and use the olive oil.
• Garnish with a dollop of sour cream if desired.
