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, saute 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 sauteing 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"
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|Serving Size: 1 Serving (826g)|
|Recipe Makes: 1|
|Calories from Fat: 9 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 98.1mg||3 %|
|Potassium 3153.3mg||83 %|
|Total Carbohydrate 140.2g||41 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 128.4g|
|Protein 16.6g||24 %|
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Calories per serving: 612
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