Golda'S Potato Soup - cooking recipe

Ingredients

6 medium-sized potatoes, about 2 1/2 lb., peeled
1 medium-sized onion, peeled
4 large cloves garlic, peeled
4 tsp. salt
1/4 tsp. black pepper
1 c. small soup pasta (flakes, egg barley, tiny macaroni, etc.)
2 c. (by volume) sour cream
water

Preparation

Cut potatoes into pieces, about 12 to 16 per potato; slice garlic finely widthwise.
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.
Add pasta, stir, cover and continue cooking until pasta and potatoes are both tender, but not mushy, about 5 minutes.
Remove and discard onion.
Add sour cream all at once and stir thoroughly as it heats; be careful not to break up the potatoes.
Taste and correct seasonings and serve when hot through, but not boiling.
Serves 4. Total preparation time:
40 minutes.