Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Do not drain.Mash the potato mixture. Season to taste.
2 cups Vegetable or Chicken Broth2.5 pounds potato, peeled and cut into 1-inch pieces (about 6 cups)
Each serving of this tender pan-seared sal...
Easy ingredients—chopped broccoli, chick...
Make one flavorful soup base then use it t...
A bed of salad greens is topped with chick...