Old Viennese Potato Soup in a Crispy Farmhouse Bread Loaf | From the Oven

Preheat the oven to 200 °C top/bottom heat. Peel the starchy potatoes and cut them into approx. 1.5 cm cubes. Finely chop the yellow onion and garlic cloves. Coarsely grate the mountain cheese.

Melt the unsalted butter in a spacious pot. Sauté the onion and garlic over medium heat until translucent. Add the prepared potato cubes along with the caraway seeds and marjoram, and sauté for about 2 minutes until fragrant.

Pour in the hot vegetable broth, season with salt, freshly ground black pepper, and a pinch of nutmeg. Bring to a boil, cover with a lid, and simmer gently for approx. 20 minutes until the potatoes are fork-tender.