Black Forest Potato Soup

Ingredients

• 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

Instructions

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.