Hungarian Potato Soup

1 c. chopped onions
4 T. butter
8 to 10 med.-size potatoes, diced
Water (see below)
2 tsp. salt
1 c. flour
4 tsp. paprika
2 3/4 c. sour cream
5 c. milk
1/2 tsp. oregano

Cook onion in butter until tender; add potatoes, salt, and enough water to cover the potatoes. Blend flour, paprika and sour cream mixture. Add milk, heat to boiling, stirring constantly. Cook 1 minute, or until thick.

Margaret Fransen