Irish Potato Leek Soup
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

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.

About


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.

Comments:
Kaycee

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.