Prince Edward Island Potato Soup

1. 1

   In a large stock pot melt butter, add onion and cook over medium heat until onion is transparent.

2. 2

   While onion cooks, place diced potatoes, carrots, water and chicken bouillon cubes in another large stock pot and bring to a boil.

3. 3

   Cook until tender, about 10 minutes.

4. 4

   Season with pepper to taste.

5. 5

   When vegetables are cooked, add flour to onion to make a paste.

6. 6

   Add milk gradually: Mix well and heat over low until warm.

7. 7

   Add vegetables and liquid.

8. 8

   Stir thoroughly and heat for 5 to 10 minutes, over medium heat, stirring occasionally until mixture thickens slightly.

9. 9

   Add parsley and thyme.

10. 10

    Heat thoroughly and serve.

11. 11

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

* Per serving · 4 servings · Values may vary.

No additional tips available.