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Black Forest Potato Soup



  • 4 medium potatoes, pared and cubed (4 cups)
  • 3 medium tomatoes, peeled and chopped (2 cups)
  • 1 cup celery, chopped
  • 2 medium carrots, chopped (1 cup)
  • 3 (10 1/2 ounce) cans condensed beef broth
  • 1 bay leaf
  • 2 slices pumpernickel bread, cubed
  • 1 cup sour cream


  1. In large saucepan combine potato, tomato, carrot, celery, beef broth and bay leaf. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes (or until vegetables are tender).
  2. Place bread cubes on baking sheet and toast in 350 degree F oven for 10 minutes.
  3. Remove bay leaf from soup before serving.
  4. Top each serving with toast cubes and a large dollop of sour cream.

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