Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
2-3 ea cloves; minced garlic 3-4 T chicken; or bacon fat 1/2 to 1 c water 4-5 ea med russet potatoes* 1-2 ea chicken bouillon cubes** 1-2 T white vinegar 2-3 T cornstarch*** 3-4 T sour cream*** *peeled and diced **(optional) ***dissolved in 1/4-1/3 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 1/2 to 1 cup water to fill pot half full. Add peeled and diced 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 4-5 minutes. OPTIONAL: Add 3-4 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
