Potato Soup With Rye Bread Recipe

Prepare the Vegetables

Start by peeling and cutting the potatoes into cubes. Similarly, peel and dice the carrots and onions. If using celery or other vegetables, chop them as well.

Cook the Vegetables

In a large pot, add a bit of oil and sauté the onions until they're translucent. Next, add the rest of the vegetables and cook for a few minutes, until they start to soften.

Add Broth and Season

Pour in the chicken or vegetable broth, making sure the vegetables are well covered. Season with salt, pepper, and herbs like parsley or dill to taste. Bring to a boil, then reduce the heat and let it simmer until the vegetables are tender.

Blend and Finish

Once the vegetables are cooked, use an immersion blender to partially or completely blend the soup to your desired consistency. Add cream or milk, adjust the seasoning if needed, and gently heat through without letting it boil.

Serve with Rye Bread

Toast slices of rye bread to your liking. Serve the warm soup with the toast on the side. Enjoy your comforting meal!