| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Irish | 1 | servings | |
INGREDIENTS
| 3 | Russet Potatoes; depending on size, up to 6 | |
| 1 | Big can Swanson Chicken Broth | |
| 1 | Leek; top l/3 removed, (roots removed too) | |
| 1 | Shallot; or 1/2 onion, (Shallot is better) | |
| 1 | Carrot | |
| 1 | tb | Chopped Parsley |
| 1 | Garlic Clove |
INSTRUCTIONS
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 Pam, sauté finely chopped leek and shallot and garlic until tender. Add this plus the chopped parsley to the potato/broth mixture. Simmer 20 minutes. Take a potato masher and mash the potatoes to a rough creamy consistency. Stir and serve with crusty bread. (Salt ands pepper to taste.) Note: You can make this whole thing in the pot by sautéing the shallot and leek in the pot first, then adding the stock, potatoes, and carrot. Depends on who is doing the dishes. Posted to EAT-LF Digest by "Linda Phifer" <erikp@socket.net> on Feb 21, 1999, converted by MM_Buster v2.0l.
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