Irish Potato Leek Soup
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.
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.
Friday, December 10, 2010 - 1:02am