Potato Soup with Pumpernickel Gratin

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  • 35|min prep time
  • total time
  • 9 ingredients
  • 4 servings

6
slices bacon, cut into 1-inch pieces
1
medium stalk celery, finely chopped (1/2 cup)
1/4
cup chopped onion
3
medium potatoes, peeled, chopped (3 cups)
2
(14-oz.) cans beef broth
1/2
cup water
1/2
teaspoon caraway seed
4
(1/2-inch-thick) slices pumpernickel bread
4
oz. (1 cup) shredded Swiss cheese

Directions

  1. 1 Cook bacon in Dutch oven over medium heat until crisp. Remove bacon from Dutch oven, reserving drippings; drain bacon on paper towels. Set aside.
  2. 2 To bacon drippings in Dutch oven, add celery and onion. Cook over medium-high heat for 3 to 4 minutes or until tender, stirring frequently. Drain.
  3. 3 Add potatoes, broth, water, caraway seed and cooked bacon. Bring to a boil. Reduce heat; cover and simmer 6 to 8 minutes or until potatoes are tender, stirring occasionally.
  4. 4 Meanwhile, place bread slices on ungreased cookie sheet. Broil 3 to 5 inches from heat for 2 to 4 minutes or until toasted, turning once. Sprinkle each slice with about 1/4 cup cheese. Broil an additional 1 to 3 minutes or until cheese is bubbly.
  5. 5 To serve, ladle soup into individual soup bowls. Top each with 1 cheese-topped bread slice.

Notes

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Nutrition Information

Recipe Step Photos

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