Mashed Potato (Soup)

As a Christmas present, Grace got sick. Then, in the spirit of giving, she gave it to me and Jeff. Being sick with an allergy-free diet is the pits. It is hard enough to find food to eat when you can eat anything. It is almost impossible to find food to eat when you're sick!

Desperate to find something, anything that sounded good to our sore throats... I started digging. I came across some red (new) potatoes. I also found a large box of Swanson's low sodium fat-free chicken broth. Add a pot, and I had an idea.

What you'll need:

Red (new) potatoes
Large pot
Large box Swanson's low sodium fat-free chicken broth
Butterball turkey bacon (optional)

Put the potatoes in a large pot and cover with water. Bring to a boil and boil for 30 minutes. Drain water, and replace with Swanson's broth. Bring back to a boil and boil until potatoes are very, very soft. Once potatoes are soft, remove them from the broth (while sparing the broth) and mash in a bowl with a fork or a potato masher. Add broth from the pot as needed to get the right texture. What you have leftover in the pot is delicious mashed potato soup! You can add some of the mashed potatoes back to the pot to thicken it up a bit, but it isn't necessary.

As an added bonus, you can add some Butterball (which is allergy-free) turkey bacon that you've browned up in a skillet. It is good on the mashed potatoes and on the soup!

*Next time I make this, I am going to add some carrots, too. That would be a delicious, and nutricious addition!!