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LOCATION: Recipes >> Soups >> Garlic Potato Soup

Print this Recipe    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.


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