Roasted PEI Potato Soup

Recipes & Cooking Tips

Roasted PEI Potato Soup by Chef Krista MacQuarrie served at Saltscapes Expo 2013


  • 8 lg. PEI Yukon Gold Potatoes, quartered

  • 1 tbsp. Olive oil

  • 1 lg. Onion, thinly sliced

  • 2 cloves Garlic, minced

  • 1 tbsp. Olive oil

  • 1 tbsp. Butter
  • ¼ cup Vegetable broth

  • ¾ cup Buttermilk

  • 1 tsp. Ground cumin

  • ½ tsp. Ground nutmeg

  • ½ tsp. Ground ginger

  • ½ tsp. Fresh Thyme, minced

  • To taste Salt

  • To taste Pepper

1. Preheat oven to 450°F.

2. Toss the quartered potatoes in 1 tablespoon of olive oil. Spread the potatoes out on a sheet pan and roast in a 450°F oven for 20-25 minutes or until the potatoes have browned. Remove from oven when done and cool.

3. Over medium-high heat, sauté the onion and garlic in olive oil and butter for 5 minutes or until soft and slightly browned. Add browned potatoes to pot and sauté 1 minute.

4. Deglaze pan with broth, scraping up browned bits from the pan. Add 8 cups water. Bring mixture to a boil and reduce heat to medium low. Simmer partially covered for approximately 30 minutes.

5. Add buttermilk, cumin, nutmeg, ginger, thyme, and salt and pepper to taste, stirring well. Remove from heat and puree soup in batches using either a blender or directly in the pot with a handheld blender.