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Old March 5th, 2009, 09:09 PM
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Scuba Scuba is offline
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Join Date: Mar 2008
Location: Vancouver
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The amount of garlic is also up to individual taste. Just chop it up roughly into little pieces and set aside. Wash and scrub the potatoes that are going to have their skin left on.

1) I cut up the red potato with their skin left on into bite size pieces. This is so I get chunks of lumpy potato in the finished soup.
2) The starchy potato I peeled and left in big pieces since I am going to put them into a blender afterward. (If you don't have a blender, make the pieces fairly small too.)
3) Sweat the onion in a pan with some vegetable oil.
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