POTATO SOUP WITH PUMPERNICKEL GRATIN

Name: POTATO SOUP WITH PUMPERNICKEL GRATIN
Prep time: 35 min
Total time: 35 min
Yield: 4
Cuisine: German
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

By Ellen Bales
@Starwriter

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

Rating:

★★★★★ 1 vote5

Serves:

Prep:

35 Min

Method:

Stove Top

Ingredients

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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

How to Make POTATO SOUP WITH PUMPERNICKEL GRATIN

Step-by-Step

In a dutch oven over medium heat, cook bacon until crisp; remove, reserving drippings. Drain bacon on paper towels and set aside.
Add celery and onion to the bacon drippings. Cook over medium-high heat for 3 to 4 minutes or until tender, stirring frequently. Drain.
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.
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.
To serve, ladle soup into individual bowls. Top each bowl with 1 cheese-topped bread slice.
Enjoy!