HUNGARIAN POTATO SOUP

     3 tbsp lard or bacon grease               1 chopped jalapeño
     ⅔ cup finely chopped onion                14-½ ounce can stock
     1 tsp finely chopped garlic               1 tbsp smoked paprika
     2 lbs potatoes                            1 tsp salt
     1 lb semisoft smoked sausage              ⅛ tsp caraway seeds
     1 medium tomato, puréed                   pinch of black pepper
     1 finely chopped red bell pepper          ½ cup Greek yogurt

Heat the lard in a saucepan, then add the onions and garlic and sauté until lightly colored. Pour into the crockpot. Chop the potatoes into quarter-inch slices and put in crockpot. Stir the remaining ingredients except the yogurt in as well, and set the crockpot on low for 8-10 hours.

Serve topped with a tablespoon of Greek yogurt.

Adapted from the “Cooking of Vienna’s Empire” (1968). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!