PEI Potato and Leek Soup

A warm and hearty soup for even the coldest of winter days!

Prep Time & Yield

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.

Nutritional Information

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