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potato soup with pumpernickel gratin

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

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

(1 rating)
yield 4 serving(s)
prep time 35 Min
method Stove Top

Ingredients For potato soup with pumpernickel gratin

  • 8 slice
    bacon, cut into 1-inch pieces
  • 1/2 c
    celery, finely chopped
  • 1/4 - 1/3 c
    chopped onion
  • 3 md
    potatoes, peeled and chopped (3 cups)
  • 2 can
    (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

  • 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!
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