POTATO SOUP WITH PUMPERNICKEL GRATIN

Ellen Bales

By
@Starwriter

This is courtesy of Betty Crocker. I found this by accident while researching pumpernickel bread. Couldn't resist these ingredients!


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Rating:

Serves:

4

Prep:

35 Min

Method:

Stove Top

Ingredients

8 slice
bacon, cut into 1-inch pieces
1/2 c
celery, finely chopped
1/4 - 1/3 c
chopped onion
3 medium
potatoes, peeled and chopped (3 cups)
2 can(s)
(14 oz. ea.) beef broth
1/2 c
water
1/2 tsp
caraway seed (i prefer a little more)
4 slice
pumpernickel bread, 1/2-inch thick
4 oz
shredded swiss cheese

Directions Step-By-Step

1
In a dutch oven over medium heat, cook bacon until crisp; remove, reserving drippings. Drain bacon on paper towels and set aside.
2
Add celery and onion to the bacon drippings. Cook over medium-high heat for 3 to 4 minutes or until tender, stirring frequently. Drain.
3
Add potatoes, broth, water, caraway seed and cooked bacon (broken into 1-inch pieces). Bring to a boil. Reduce heat and cover. Simmer 10 minutes or until potatoes are tender, stirring occasionally.
4
Meanwhile, place bread slices on an ungreased cookie sheet. Broil 3 to 5 inches from heat for 2 to 4 minutes or until toasted, turning once. Sprinkle each bread slice with about 1/4 cup of swiss cheese. Broil 1 to 3 minutes more or until cheese is bubbly.
5
To serve, ladle soup into individual bowls. Top each bowl with 1 cheese-topped bread slice.
6
Enjoy!

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Potatoes
Regional Style: German
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #comfort, #cheesy, #meaty