Ingredients
- 4 ounces rye bread, chunk
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup yellow onion, diced
- 6 cloves garlic, minced
- 8 cups chicken broth
- 1 pound potatoes, peeled, chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- Garnish:
- 4 ounces swiss cheese, cut into ½-in cubes
- 2 tablespoons dill, minced
- 2 tablespoons flat leaf parsley, minced
How to Make
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Step 1: Preheat oven to 350°F .
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Step 2: Place bite sized bread pieces on a baking sheet
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Step 3: Drizzle with olive oil
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Step 4: Tossing to coat.
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Step 5: Bake until deep golden brown, about 9 minutes. Set aside.
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Step 6: Place butter in a medium pan over medium heat; add onions and garlic.
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Step 7: Cook, stirring frequently, until translucent and softened, about 3 minutes
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Step 8: Add broth
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Step 9: Bring to a boil over high heat.
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Step 10: Add potatoes, salt and pepper to taste
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Step 11: Reduce heat and simmer until potatoes are tender, about 20 minutes.
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Step 12: To serve, place croutons and cheese cubes in individual soup bowls and ladle soup on top; garnish with dill and parsley.
We hope you enjoy this recipe!
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