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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.

A pale soup full of potatoes and green herbs, topped with croutons and a serving spoon on the side.


  • 4 thick slices rye bread, cut into large pieces
  • 1 T (15 ml) olive oil
  • 2 T (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 Emmental or Swiss cheese, cut into ½-in cubes


  • 2 T (2 g) dill, chopped
  • 2 T (5 g) flat leaf parsley, chopped


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.