750 g water (or light vegetable broth)
500 g potatoes, mealy, finely diced
250 g sour cream
2 1/2 tb flour
1 garlic clove
if desired: 3/4 ts cumin, coarsely ground (trad.: caraway seeds)
if desired: 1 pinch of chili, finely ground
salt, pepper
chives
Cook potatoes and garlic in salted water (or broth) until done. Remove garlic, but don’t drain the water. Mix sour cream and flour till smooth, add cumin and chili. Pour mixture into the soup. Bring to a boil and cook 1-2 minutes, stirring constantly. Season with salt and pepper to taste, serve with chives.