Method
Prepare the potatoes, garlic, and bread
Peel 600 g of waxy potatoes and cut them into 1.5 cm (1/2 in) cubes. Peel 40 g of garlic, then mince it and divide it into two roughly equal portions. Cut 100 g of rye bread into 1.5 cm (1/2 in) cubes.
Toast the rye croutons
Heat the oven to 190°C (375°F). Spread 100 g of rye bread on a rimmed baking sheet, drizzle with 15 ml of olive oil, and toss to coat. Bake for 10 to 12 minutes, stirring once, until the cubes are dry, crisp, and browned at the edges; use 10 minutes as the first check. While the croutons bake, begin sautéing the potatoes in the next step.
10:00Sauté the potatoes
Melt 15 g of unsalted butter in a large soup pot over medium heat. Add 600 g of waxy potatoes and 2 g of caraway seeds, spread them in an even layer, and cook for about 5 minutes, stirring every minute, until several potato edges show pale golden spots without softening through.
05:00Bloom the garlic and add the broth
Add one portion of the minced garlic and 2 bay leaves to the pot. Stir constantly for 45 seconds, just until the garlic smells fragrant and remains pale. Pour in 1200 ml of unsalted chicken broth, scrape up the browned bits, and bring to a steady simmer.
00:45Simmer until the potatoes are tender
Add 3 g of kosher salt. Partially cover the pot and simmer gently for 18 to 20 minutes, checking at 18 minutes, until a potato cube crushes easily against the side of the pot while the broth remains clear.
18:00Finish with marjoram and fresh garlic
Rub 2 g of dried marjoram between your palms over the pot, then stir it in with 1 g of black pepper and the remaining minced garlic. Simmer for 2 minutes, remove 2 bay leaves, and taste. If the broth tastes too concentrated, add hot water (optional) a small splash at a time.
02:00Serve with crisp croutons
Ladle the soup into warm bowls. Top each serving with the crisp rye croutons and fresh parsley (optional), adding the croutons at the table so they keep their crunch. Serve immediately.
Smart Substitutions
- No rye bread? Use a sturdy whole-grain loaf and toast it until fully crisp.
- No dried marjoram? Use half the listed quantity of dried oregano (1 teaspoon for 4 servings); its flavor is sharper than marjoram.
- No chicken broth? Use unsalted vegetable broth for a lighter, meat-free version.
- Avoiding butter? Use sunflower or canola oil for the potato sauté.
Tips and Variations
- Add the garlic in two stages: the first portion rounds out in the broth, while the second stays bright and aromatic.
- Cut the potato cubes evenly so they become tender at the same time without some dissolving.
- Toast the bread until it feels dry at the center, not merely colored on the outside.
What Went Wrong?
- Garlic tastes bitter It browned during the sauté. Keep the heat moderate and add the broth while the garlic is still pale.
- Potatoes are falling apart The soup boiled too hard or the potatoes were floury. Use waxy potatoes and maintain a gentle simmer.
- Broth tastes thin Check the salt first, then simmer uncovered for 2 to 3 minutes to concentrate the flavor slightly.
- Croutons soften too quickly Toast them until dry through and add them only after the soup is in the bowls.
Nutrition Estimate
- Fiber: 5 g per serving
- Sodium: 500 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
