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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

Potato-Vegetable Soup