Mashed Potato Sourdough Starter
INGREDIENTS:
1 sm Onion -- diced
1 ts Salt
1/2 ts Paprika
1/8 ts Pepper
30 oz Cans chicken broth
2 Bay leaves
1 sm Onion -- diced
1 ts Salt
1/2 ts Paprika
1/8 ts Pepper
30 oz Cans chicken broth
2 Bay leaves
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 mediumlow 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)