0 Ratings
Rich and Creamy
- 6 Servings +
3 large PEI Yukon Gold Potatoes, peeled and diced
2 tbsp Butter
2 cup leeks, washed and chopped
1 medium onion
1 tbsp Summer Savoury
.25 cup flour
5 cup chicken stock or vegetable stock
.5 tbsp fresh thyme, removed from stems
1 cup milk
1 dash salt and pepper to taste
1. Heat a large pot over medium-high heat; add oil, leeks, garlic, onion and summer savory.
2. Reduce heat and cook stirring occasionally until vegetables are softened; approximately 7-8 minutes.
3. Add flour; stir to coat, do not brown.
4. Add chicken stock stirring constantly; add potatoes and thyme and bring to a boil. Cover and reduce heat; simmer 15 minutes stirring occasionally.
5. Puree in a food processor or blender in small batches.
6. Return to pot, add milk and season with salt & pepper, heat thoroughly and serve.
Garnish with a dollop of sour cream if desired.
To request access to the CFI toolkit, please submit the form below:
Enter your code below to access the toolkit:
Request received! We will email you shortly with the link and password to access the CFI toolkit.
Incorrect code entered. Please try again.
Or login with email/password:
Forgot your password?
Or register with email/password:
I agree to the Terms
Lost your password? Please enter your email address. You will receive a link to create a new password.
Back to log-in
