Golda'S Potato Soup

1. 1

   Cut potatoes into pieces, about 12 to 16 per potato; slice garlic finely widthwise.

2. 2

   Place both, with onion (whole), salt, pepper and enough water to completely cover potatoes in a soup pot. Bring to a boil on high heat, reduce to a simmer and cook, covered, about 10 minutes or less, until potatoes are beginning to be tender, but still resist a fork slightly.

3. 3

   Add pasta, stir, cover and continue cooking until pasta and potatoes are both tender, but not mushy, about 5 minutes.

4. 4

   Remove and discard onion.

5. 5

   Add sour cream all at once and stir thoroughly as it heats; be careful not to break up the potatoes.

6. 6

   Taste and correct seasonings and serve when hot through, but not boiling.

7. 7

   40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.