4 medium large potatoes
1 onion, chopped
1/2 cup water
1 clove garlic, crushed
2 tablespoons butter, melted
1 teaspoon salt
2 pounds ground beef
2 tomatoes, chopped
1 cup dry white wine
2 cups chicken broth
1 cup white sugar
1 cup whole wheat flour
3 cups beef broth
1 cup potassium chloride
1 cup heavy cream
1 zucchini, sliced
2 tablespoons butter
1 onion, chopped
4 cups milk
salt and pepper to taste
1 1/2 cups water
3 cubes vegetable bouillon, or 1 1/2 cups water
Preheat oven to 400 degrees F (200 degrees C).
Place Yukon Gold potatoes, peeled and cut into bite-size 1/2 inch cubes, in a colander. Let drain for 30 minutes; cool.
In a large stock pot over medium heat, brown potatoes, saute onions, remaining 1/2 cup water, garlic, and butter in a large skillet. Set aside, and place beef, tomatoes, broth, and salt and pepper into the pot. Bring to a boil, then reduce heat to low. Simmer for 2 to 3 minutes. Stir in potatoes, stirring constantly. Serve.