Ingredients
- 3 thick slices (4 ounces) rye bread (cut into large chunks)
- 1 tablespoon olive oil
- 2 tablespoon butter
- 1 cup yellow onion, diced
- 6 cloves garlic, minced
- 8 cup low-sodium chicken broth (or beef broth)
- 2 large (1 pound) potatoes, peeled and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper to taste
- 4 ounces Emmentaler cheese (or Swiss cheese, cut into 1/2-inch cubes)
- 2 tablespoons dill, chopped
- 2 tablespoons flat leaf parsley (chopped)
How to Make
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Step 1: Preheat oven to 350°F (176°C). Place bread pieces on a baking sheet. Drizzle with olive oil, tossing to combine. Bake until deep golden brown, about 9 minutes. Remove from heat and set aside.
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Step 2: Place butter in a medium saucepan over medium heat. Add onions and garlic and cook, stirring frequently, until translucent and softened, about 3 minutes.
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Step 3: Add broth and bring to a boil over high heat. Add potatoes, salt and pepper.
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Step 4: Reduce heat and simmer until potatoes are tender, about 20 minutes.
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Step 5: Place croutons and cheese cubes in soup bowls. Ladle soup on top. Sprinkle with dill and parsley and serve.
We hope you enjoy this recipe!
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