Potato Soup

Burgonyaleves

Preparation info
    • Difficulty

      Easy

Appears in

By Countess Morphy

Published 1935

  • About

Ingredients

  • 3 or 4 large potatoes
  • 1 medium sized onion
  • 3 tablespoons of sour cream

Method

Melt about 1 tablespoon of lard in a saucepan and, when hot, add the chopped onion, the paprika or pimiento and the potatoes cut in small dice. Simmer gently without browning till the onions are of a light golden colour, and sprinkle with a