Hungarian Potato Soup

• 2 Tbsp. margarine
• 2 medium onions, peeled and finely chopped
• 2 large cloves garlic, peeled and minced
• 6 medium white potatoes, peeled and coarsely chopped
• 5 c. water
• 1 1/4 tsp. salt
• 1 tsp. paprika
• 3/4 tsp. dried thyme, crushed
• 1/2 tsp. lightly crushed caraway seed
• 1/8 tsp. cayenne pepper
• freshly ground black pepper to taste

1. In a large soup pot or Dutch oven, heat the margarine over medium heat.
2. Add the onions and garlic; saute until very soft, about 10 minutes.
3. Stir in the potatoes, water, salt, paprika, thyme, caraway and cayenne.
4. Bring just to a boil.
5. Reduce the heat and simmer 35 minutes, stirring occasionally.
6. Mash the potatoes slightly with a long-handled fork and season with black pepper to taste.
7. Makes 8 servings.
8. This soup is delicious on a cold day.

margarine, onions, garlic, white potatoes, water, salt, paprika, thyme, caraway seed, cayenne pepper, freshly ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=710903 (may not work)