Gerrit Visser & Sons - Mom's Recipes Details

PEI Spuds - Prince Edward Island Potatoes

PEI Potato and Vegetable Soup

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 and pepper	to taste

In a large pot combine broth and potatoes. Cover and simmer for 10 minutes. Add carrots and celery; cook 5 minutes. Ad 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. Makes 6 to 8 servings.