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PEI Potato and Vegetable Soup

A wonderful soup with lots of vegetables and cooked chicken bites. Crusty bread or rolls with fruit will complete the meal. Makes 6 servings.

6 cups chicken broth 1 1/2 L
3 PEI potatoes, cubed 3
2 carrots, sliced 2
2 stalks of celery, sliced 2
2 cups broccoli, in small florets 500 ml
2-3 cups cut up cooked chicken 500-750 ml
1/4 cup butter 50 ml
1/4 cup flour 50 ml
2 cups milk 500 ml
to taste salt & pepper to taste

In a large pot combine broth and potatoes. Cover and simmer for 10 minutes. Add carrots and celery, cook 5 minutes. Add florets of broccoli and simmer until all vegetables are tender crisp, about 5 minutes. Add chicken. In medium saucepan, melt butter, stir in flour. Gradually add milk, stirring constantly. Add 1 cup (250 ml) of broth from the soup. Cook on low heat until slightly thickened. Blend into rest of broth. Heat to serving temperature, but do not boil. Season with salt and pepper if desired.