potato soup with pumpernickel gratin
This is courtesy of Betty Crocker. I found this by accident while researching pumpernickel bread. Couldn't resist these ingredients!
prep time
35 Min
cook time
method
Stove Top
yield
4 serving(s)
Ingredients
- 8 slices bacon, cut into 1-inch pieces
- 1/2 cup celery, finely chopped
- 1/4 - 1/3 cup chopped onion
- 3 medium potatoes, peeled and chopped (3 cups)
- 2 cans (14 oz. ea.) beef broth
- 1/2 cup water
- 1/2 teaspoon caraway seed (i prefer a little more)
- 4 slices pumpernickel bread, 1/2-inch thick
- 4 ounces shredded swiss cheese
How To Make potato soup with pumpernickel gratin
-
Step 1In a dutch oven over medium heat, cook bacon until crisp; remove, reserving drippings. Drain bacon on paper towels and set aside.
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Step 2Add celery and onion to the bacon drippings. Cook over medium-high heat for 3 to 4 minutes or until tender, stirring frequently. Drain.
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Step 3Add 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.
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Step 4Meanwhile, 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.
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Step 5To serve, ladle soup into individual bowls. Top each bowl with 1 cheese-topped bread slice.
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Step 6Enjoy!
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Discover More
Category:
Other Soups
Category:
Vegetable Soup
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Keyword:
#comfort
Keyword:
#cheesy
Keyword:
#meaty
Culture:
German
Ingredient:
Potatoes
Method:
Stove Top
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