Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter or lard
1 Carrot, peeled chopped
1 Stalk celery, chopped
1 Leek, cleaned chopped
3 Sprigs parsley, chopped
1 lg Onion, diced
1 lb Potatoes, peel, wash slice
2 qt Beef stock (or less)
Salt pepper to taste
Splash of vinegar
2 tb Chopped parsley

Heat the butter or lard in a 4 qt. soup pot. Place
the vegetables, parsley and onion in the pot and fry
in the hot fat until onion becomes transparent. Add
the potatoes and enough stock to cover all the
vegetables.
Add salt and pepper to taste, stir well and cook
until potatoes are tender all the way through and
almost done. Remove about a third of the potatoes
from the pot. Mash the remaining two-thirds and
return to the pot for thickening the soup.
Reheat the soup. Test for seasoning, add just a
hint of vinegar, garnish with the 2 tb. chopped
parsley and serve.

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