Potato-Vegetable Soup

• 1 tbsp/15 mL butter
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 2-3 cups/500-700 mL mashed Prince Edward Island potatoes
• 1 cup/250 mL chicken broth
• 2 cups/500 mL milk
• 1 1/2 cups/250-375 mL chopped, cooked chicken
• 2 cups/500 mL leftover vegetables such as broccoli, cauliflower, peas or carrots
• 1 cup/250 mL grated cheddar cheese
• few drops Tabasco Sauce
• salt and pepper to taste

In a heavy saucepan, melt butter; saute onion and garlic for 2-3 minutes. Add the mashed potato, broth, milk and chicken. Stir and simmer 5-8 minutes. Stir in the vegetables, cheese and Tabasco Sauce. Season with salt and pepper. Stir gently until cheese is melted and soup is hot. Makes 6 servings.

Recipe courtesy of PEI Potato Board