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PEI Potato and Vegetable Soup

PEI Potato Recipe
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. PEI Potato Board

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