Irish Potato Leek Soup

• 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

1. 1

   In a big pot, bring chicken stock to a boil while adding peeled and chopped potatoes and the diced carrot.

2. 2

   Boil until potatoes are tender and cut easily against the side of the pot with a fork.

3. 3

   In a non-stick frying pan coated with Pam, sauté finely chopped leek and shallot and garlic until tender.

4. 4

   Add this plus the chopped parsley to the potato/broth mixture.

5. 5

   Simmer 20 minutes.

6. 6

   Take a potato masher and mash the potatoes to a rough creamy consistency.

7. 7

   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.

8. 8

   Depends on who is doing the dishes.