Potato Soup with Pumpernickel Gratin

A classic German potato soup steals a bit of French style when topped with melted cheese atop toasted bread.

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

Ingredients

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
  • 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 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 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 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 To serve, ladle soup into individual soup bowls. Top each with 1 cheese-topped bread slice.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/4 of Recipe
    Calories
    360
    (
    Calories from Fat
    125),
    % Daily Value
    Total Fat
    14g
    14%
    (Saturated Fat
    7g,
    7%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    1410mg
    1410%;
    Total Carbohydrate
    40g
    40%
    (Dietary Fiber
    4g
    4%
      Sugars
    3g
    3%
    ),
    Protein
    19g
    19%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    6%;
    Calcium
    32%;
    Iron
    12%;
    Exchanges:
    2 1/2 Starch; 1 1/2 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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