Ingredients
- 2 tablespoons oil (olive oil)
- 1/2 to 1 cup onion, finely chopped (I used 1 cup of red)
- 1/2 cup carrots, grated
- 3 cloves, garlic, minced
- 1/2 cup parsley, chopped
- 1 1/2 cups chicken broth (I used 2 tsp chicken bouillon and water)
- 4 1/2 cups potatoes, cubed (approx 1-inch pieces, I used Russet, if you want a firmer potato use red or white.)
- Salt and pepper, to taste
How to Make
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Step 1: Heat olive oil in a skillet, cook onion and carrots until softened.
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Step 2: Add garlic and parsley and cook, stirring, for 2 more minutes.
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Step 3: Stir in chicken broth, scraping and bits from the bottom of the pan.
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Step 4: Add potatoes, salt, and pepper. Bring to a boil, cover, reduce heat, and simmer for 10 minutes.
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Step 5: Uncover and simmer, stirring occasionally, for 20 minutes.
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Step 6: Garnish with additional parsley, if desired.
We hope you enjoy this recipe!
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