German Potato Soup In A Pumpernickel Bowl

German Potato Soup In A Pumpernickel Bowl

Ingredients:
1 tablespoon butter
1 large onion, chopped
6 cups Basic Chicken Stock or Two-for-One Beef Stock or low-sodium store-bought
4 large boiling potatoes, peeled and diced
2 tablespoons all-purpose flour
½ cup light sour cream
½ cup whole or 2% milk
1 cup shredded cooked corned beef
½ cup shredded Swiss cheese

Directions:
Pumpernickel Soup Bowls
1 tablespoon chopped fresh parsley
MELT THE BUTTER in a heavy-bottomed soup pot over medium heat. Add the onions
and cook until they are soft, 5 to 10 minutes. Add the stock and potatoes. Cover and
simmer until the potatoes are tender, about 25 minutes.
In a medium bowl, stir together the flour, sour cream, and milk. Add a little hot soup to
the mixture, then stir the mixture into the pot of soup. Add the corned beef to the soup
and simmer 10 minutes. Stir in the cheese.
Ladle the soup into the bread bowls and top with the toasted lid of the bread bowl.
Garnish with parsley and serve.
bread
PUMPERNICKEL SOUP BOWLS
YOU’LL NEED TO MAKE THESE BREAD BOWLS BEFORE YOU COOK THE SOUP. ALLOW ABOUT 4
HOURS OR MAKE THEM A DAY AHEAD.
Makes 6 soup bowls