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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.

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