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Potato-Vegetable Soup

1 tbsp/15 mL butter

1 medium onion, finely chopped
1 clove garlic, minced
2-3 cups/500-700 mL mashed Prince Edward Island potatoes
1 cup/250 mL chicken broth
2 cups/500 mL milk
1 1/2 cups/250-375 mL chopped, cooked chicken
2 cups/500 mL leftover vegetables such as broccoli, cauliflower, peas or carrots
1 cup/250 mL grated cheddar cheese
few drops Tabasco Sauce
salt and pepper to taste

In a heavy saucepan, melt butter; saute onion and garlic for 2-3 minutes. Add the mashed potato, broth, milk and chicken. Stir and simmer 5-8 minutes. Stir in the vegetables, cheese and Tabasco Sauce. Season with salt and pepper. Stir gently until cheese is melted and soup is hot. Makes 6 servings.

 

Recipe courtesy of PEI Potato Board