According to Czech lore, Česnečka (garlic soup) will cure just about anything, even the common cold. It certainly tastes rich and comforting. So, if you feel under the weather, make a big pot of this simple soup of broth, potatoes, garlic and cheese to help you feel better.

Ingredients

4 thick slices rye bread, cut into large pieces
1 Tbsp (15 ml) olive oil
2 Tbsp (29 g) butter
1 C (151 g) yellow onion, diced
6 cloves garlic, minced
8 C (1893 ml) low sodium chicken or beef broth
2 lg potatoes, peeled and chopped
½ tsp (2.5 g) salt
¼ tsp (0.6 g) pepper
4 oz (113.1 g) Emmental or Swiss cheese, cut into ½-in (1.27-cm) cubes
2 Tbsp (2 g) dill, chopped
2 Tbsp (5 g) flat leaf parsley, chopped

Directions

Preheat oven to 350°F (176°C). Place bread pieces on a baking sheet; drizzle with olive oil, tossing to coat. Bake until deep golden brown, about 9 minutes. Set aside. Place butter in a medium pan over medium heat; add onions and garlic. Cook, stirring frequently, until translucent and softened, about 3 minutes; add broth; bring to a boil over high heat. Add potatoes, salt and pepper; reduce heat and simmer until potatoes are tender, about 20 minutes. To serve, place croutons and cheese cubes in individual soup bowls and ladle soup on top; garnish with dill and parsley.

Prep time: 5 minutes.
Cook time: 32 minutes.
Makes 4 servings.