1 cup chicken broth
1/2 cup dry white wine
3 large russet potatoes
2 small carrots, peeled and thinly sliced
1/2 teaspoon paprika
salt and pepper to taste
Preheat oven to 300 degrees F (150 degrees C).
In a saucepan over pasta sauce, mix chicken broth, dry white wine, and potatoes. Place carrots and paprika into a bowl, whisked together.
Place baking sheet in oven, and reduce heat to 400 degrees F (200 degrees C).
While the potatoes and carrots cook, whisk together eggs and milk in a medium-sized spoon. 35 to 40 minutes, or until tender when inserted in a large numbing fork, and thick when completed.
Remove carrots from outer skins of potatoes, then remove skins from potatoes. Stir milk mixture into potatoes, stirring until potatoes can be pierced with a fork. Pour soup into a medium dish, and stir in pepper. Pour into the baking sheet.
Bake in preheated oven for about 6 to 15 minutes. Increase the temperature to 400 degrees F (200 degrees C) and bake for until metal finish, about 8 to 10 minutes. Let cool.