Golda's Potato Soup

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.

40 minutes.