This is not difficult or greatly time consuming and comfort is certainly the key word. It really tastes like a cross between a pot pie and Shepard’s Pie, whats not to love about that?
MAKES: 6 servings
INGREDIENTS:
DIRECTIONS:
- Peel and chop the potatoes into 1 inch cubes.
- Boil the cubes until tender and mashable.
WHILE THE POTATOES ARE COOKING:
- Melt butter in a large soup pot and add mushrooms, leek and carrot.
- Saute until softened and garlic and cook for another min.
- Sprinkle flour over veggies then stir and cook several minutes until flour is lightly browned.
- Add chicken stock and milk and heat to a boil.
- Simmer soup, stirring frequently until thickened.
- Add chicken and vegetables, heat soup until hot, stirring occasionally.
- Drain and mash the potatoes with as much milk and butter as you need for a not too soft mashed combination and season with salt and pepper to taste.
- Salt and pepper to taste, serve over a scoop of mashed potatoes.
