Black Forest Potato Soup

4 medium potatoes, pared and cubed (4 cups)
3 medium tomatoes, peeled and chopped (2 cups)
1 cup celery, chopped
2 medium carrots, chopped (1 cup)
3 (10 1/2 ounce) cans condensed beef broth
1 bay leaf
2 slices pumpernickel bread, cubed
1 cup sour cream

In large saucepan combine potato, tomato, carrot, celery, beef broth and bay leaf. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes (or until vegetables are tender).

Place bread cubes on baking sheet and toast in 350 degree F oven for 10 minutes. Remove bay leaf from soup before serving. Top each serving with toast cubes and a large dollop of sour cream.