1/4 cup butter or if you
have it---rendered duck or goose fat
1 cup onions, chopped fine
1/4 cup garlic cloves, sliced thin
2 cups, russet potatoes, chopped
4 caraway seeds, pulverized
1 quart chicken stock
salt and pepper
4 slices rye bread, for croutons
2 tbsp. chopped parsley or chives
Heat the butter or duck/goose fat in a heavy bottom soup pot and add the onions, garlic and caraway.
Cook over medium heat just until they begin to take on a little golden color but not browned.
Add the potatoes and chicken stock and bring to a boil. Season with salt and pepper and
then simmer until all the potatoes dissolve in the soup and it slightly thickens, about 35-40 minutes.
Trim the bread of crust and then cut into 1/4 inch squares and toast in a 350 degree F. oven until slightly
golden and crisp.
Serve the soup hot, sprinkled with chopped parsley or chives with the croutons on the side. Enjoy!