Recipe - Mashed Potato Soup

1 small Onion minced
1 teaspoon Salt
One half teaspoon Paprika
1/8 teaspoon Pepper
30 ounce Cans chicken broth
2 Bay leaves

23 ea cloves; minced garlic 34 T chicken; or bacon fat One half to 1 cup water
45 ea med russet potatoes* 12 ea chicken bouillon cubes** 12 T white
vinegar 23 T cornstarch*** 34 T sour cream*** *peeled and minced
**(optional) ***dissolved in 1/41/3 cup cold water (optional) Saute in
medium large pot the onion and garlic in fat over medium\low heat until
transparent or light brown. Stir in paprika. Immediately add chicken broth
and One half to 1 cup water to fill pot half full. Add peeled and minced potatoes
and bring to boil. Add salt, pepper, bay leaves and 1 or 2 bouillon cubes
to suit taste. Reduce to medium heat and cook for 30 to 40 minutes. Take
out bay leaves. Remove pot from heat and use a hand masher to mash potatoes
in soup.Add vinegar. Stir in cornstarch mixture to thicken if you prefer a
creamy soup and cook an additional 45 minutes. OPTIONAL: Add 34
tablespoons of sour cream and mix well. FROM: LISA HLAVATY (FDGN81A)

Recipe By :

From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:06:15 0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip