Irish Potato Leek Soup

Photo: flickr user Joe Shlabotnik

Ingredients

3 to 6 Russet Potatoes, depending on size

1 big can Swanson Chicken Broth

1 Leek, top third and roots removed

1 Shallot

1 Carrot

1 tablespoon Chopped Parsley

1 Garlic Clove

Preparation

In a big pot, bring chicken stock to a boil while adding peeled and chopped potatoes and the diced carrot. Boil until potatoes are tender and cut easily against the side of the pot with a fork.

In a non-stick frying pan coated with cooking spray, saute finely chopped leek and shallot and garlic until tender. Add this plus the chopped parsley to the potato/broth mixture; add salt and pepper to taste. Simmer 20 minutes. Take a potato masher and mash the potatoes to a rough creamy consistency. Stir and serve with crusty bread.

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Comments

Permalink Kaycee
April 9, 2013

Re: 1 big can of Swanson chicken broth -- exactly how big is big? Could you please let me know if it's ounces or grams or milliliters, also? Thanks.

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Note: You can make this whole thing in the pot by sauteing the shallot and leek in the pot first, then adding the stock, potatoes, and carrot- depends on who is doing the dishes.