2 pounds medium-size potatoes, peeled and cut into 1/8-inch slices
1 (10 3/4-ounce) can chicken broth, undiluted
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
Chopped fresh parsley (optional)
How to Make It
Sauté onion in butter in a Dutch oven until tender. Add tomatoes, potatoes, chicken broth, salt, pepper, and paprika. Cook over medium heat, uncovered, 30 minutes or until potatoes are tender, stirring occasionally. Sprinkle with parsley, if desired.