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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

BLACK FOREST POTATO SOUP Recipe

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This recipe for BLACK FOREST POTATO SOUP is from Gramma Vangie Sharp's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups Potatoes, pared and cubed
2 cups Tomatoes, peeled and chopped
1 cup Carrots, pared and chopped
1 cup Celery, cut up
3 cans Beef Broth Soup
1 small Bay Leaf
2 slices Pumpernickel Bread, cubed (1 ½ cups)
1 cup Sour Cream
Directions:
Directions:
In Dutch Oven, combine potato, tomato, carrot, celery, broth, and bay leaf.

Bring to boil.

Reduce heat and simmer covered for 20 minutes.

Toast bread cubes in 350 degree oven for 10 minutes.

Remove bay leaf before serving.

Top each serving with toast cubes and a large dollop of sour cream
Number Of Servings:
Number Of Servings:
Serves 8

 

 

 

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