Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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