Potato Soup
Burgonyaleves

1 Lb potatoes peeled and cubed
6 cups beef stock
1 large onion chopped
some parsley and/or celeriac leaves
1 Tbs lard
1/2 cup sour cream
1 Tbs paprika

Cook potatoes in broth. Sauté onions in
lard and then mix in the flour to make a
roux. Add paprika. Thicken soup with roux.
Finally thicken with sour cream and serve.
6 servings