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Categories:Viewed: 80 - Published at: 4 years ago
Ingredients
- 3 (13 3/4 to 14 1/2 oz.) cans chicken broth
- 6 medium potatoes, peeled and sliced
- 2 to 4 medium onions, sliced
- 2 to 3 large leeks (white only), sliced
- 2 Tbsp. chopped parsley
- 1 c. whipping cream
Method
- Bring all ingredients except cream to boil.
- Cover and simmer 45 minutes until potatoes are tender.
- Coarsely mash potatoes with potato masher.
- Stir in cream; heat thoroughly.