Peel and dice the potatoes; peel and crush the garlic.

Ingredients

• 300 gPOTATO, PEELED
• 8 clovesGARLIC
• 1 15 ml tablespoonLARD, FRYING FAT
• 1 5 ml teaspoonPEPPER, BLACK PEPPER
• 1 15 ml tablespoonOREGANO, DRIED
• 1 5 ml teaspoonSALT, AVERAGE
• 1,100 gWATER, TAP WATER
• 4 slicesRYE BREAD, WATER, RYE AND DARK WHEAT FLOUR
• 4 slicesCHEESE, HARD CHEESE, EDAM TYPE, 24-27% FAT

Method

1. Peel and dice the potatoes; peel and crush the garlic.
2. Melt the lard in a pot, briefly toast the caraway in it, add the water, potatoes and salt and simmer until tender.
3. Cut the bread into cubes and toast without fat in the oven until golden.
4. Take the soup off the heat, stir in the garlic and marjoram and let it stand for 5 minutes; do not boil so the garlic does not turn bitter.
5. Place croutons and a slice of Edam in each bowl and pour over the hot soup.