PEI Potato Soup
A creamy soup of PEI potatoes, onion and celery simmered in broth and finished with milk or cream.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •large soup pot
- •immersion blender or potato masher
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 9 g
- carbs
- 34 g
- protein
- 6 g
- calories
- 240
Instructions
- 1
Melt the butter in a large pot and soften the onion and celery over medium heat, about 5 minutes.
- 2
Add the potatoes and stock, bring to a boil, then reduce to a simmer.
- 3
Cook 20-25 minutes until the potatoes are very soft.
- 4
Mash some of the potatoes in the pot with a potato masher for a thick, rustic texture, or blend part of the soup for a smoother result.
- 5
Stir in the milk or cream, season with salt and pepper, and warm through without boiling.
- 6
Ladle into bowls and top with chives.
Chef's tips
Mash rather than fully purée for a soup with real potato texture.
Ingredient substitutions
- chicken stock → vegetable stock to keep it vegetarian
Storage
Keeps 3 days in the fridge.
Reheating
Reheat gently on the stovetop, stirring, without boiling.
Common mistakes to avoid
- •Boiling hard after adding cream, which can split it
- •Under-seasoning a potato-heavy soup
Serving suggestions
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