Irish Potato Leek Soup


Photo: flickr user Joe Shlabotnik

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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.

Tags:

Irish
soup

Yield:

1.0 servings

Added:

December 10, 2010

Creator:

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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

1
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.
2
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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