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Sauerkraut
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<blockquote data-quote="Brewdude" data-source="post: 264153" data-attributes="member: 1723"><p>One can substitute other fresh cooked potato, but it should be diced up pretty well first. The idea is to keep the potato as a thickening agent and not be at the forefront if you see what I mean. Of course your tastes might dictate otherwise.</p><p></p><p>This is one of my favorite soups.</p><p></p><p></p><p></p><p>Cheers,</p><p></p><p>RR</p></blockquote><p></p>
[QUOTE="Brewdude, post: 264153, member: 1723"] One can substitute other fresh cooked potato, but it should be diced up pretty well first. The idea is to keep the potato as a thickening agent and not be at the forefront if you see what I mean. Of course your tastes might dictate otherwise. This is one of my favorite soups. Cheers, RR [/QUOTE]
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