Soups: Garlic Potato Soup by Recipe Cottage

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	Garlic Potato Soup

		2 large potatoes, peeled and cubed 2 stalks celery, chopped 2 cups cabbage, chopped 4 cloves garlic, minced (or more!) 1 small onion, minced 1 teaspoon red pepper flakes 1/2 cup sour cream 1/2 cup milk 2 to 3 cups vegetable or chicken stock salt and black pepper sliced red bell pepper In a large soup pot, saute onions and celery until translucent. Add garlic and saute briefly. Add potatoes , cabbage, red pepper flakes, and stock to the pot. The stock should be sufficient to just cover the vegetables and the exact amount will depend on the size of your potatoes. Bring to a simmer and cook until the vegetables are tender. Remove 2 cups of the soup from the pot and place in food processor. Add sour cream and milk and puree. Stir into the soup and heat through. Add salt and black pepper to taste. Serve with garnish of sliced red bell pepper. This is a very hearty soup and is excellent with sourdough bread. I've made it with skim milk, nonfat sour cream, AND defatted stock and it was still quite good.