Prince Edward Island Potato Soup

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter
1 cup	62g / 2.2oz	Onion - diced (large)
4 cups	584g / 20oz	Potatoes - diced (medium)
		Carrots - diced
3 cups	711ml	Water
		Chicken oxo cubes
		Freshly ground pepper
3 tablespoons	45ml	All purpose flour
3 cups	711ml	Milk
1/4 cup	59ml	Dried parsley
1 teaspoon	5ml	Dried thyme
1		A large stock pot melt butte

Recipe Instructions

until onion is transparent. While onion cooks, place diced potatoes, carrots, water and OXO cubes in another large stock pot and bring to a boil. Cook until tender, about 10 minutes. Season with pepper to taste.

2) When vegetables are cooked, add flour to onion to make a paste. Add milk gradually: Mix well and heat over low until warm. Add vegetables and liquid. Stir thoroughly and heat for 5 to 10 minutes, over medium heat, stirring occasionally until mixture thickens slightly. Add parsley and thyme. Heat thoroughly and serve.

Note: Water and OXO cubes may be replaced with 3 cups of chicken stock.

Source:
Connie Halliday

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.