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Black Forest Potato Soup




  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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