Melt 2 tablespoons of unsalted butter over medium heat. Add 8–10 crushed garlic cloves and sauté for about 4 to 5 minutes until fragrant and lightly golden.

Carefully pour in 4 cups of broth into the saucepan with the sautéed garlic and increase to a gentle boil.

Season with salt and pepper, add 2 cups of diced potatoes, 1 teaspoon of marjoram, and 1 teaspoon of caraway seeds. Stir well.

Reduce heat to low, cover, and let simmer for 15 to 20 minutes until potatoes are tender.

If using, beat one egg in a bowl and temper with hot soup, then stir back into the pot.

Preheat oven to 375°F (190°C). Toss rye bread cubes with oil, place on a baking sheet, and bake for 10 to 12 minutes until golden.

Ladle soup into bowls, top with croutons, and garnish with minced parsley and cheese as desired.