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Potato Soup with Pumpernickel Gratin
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Prep Time:
35 minutes
Total Time:
German potato soup with a French twist: topped with melted cheese on toasted bread.
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
Instructions:
  • Fry bacon in a Dutch oven until crispy. Remove bacon, saving the drippings; place bacon on paper towels to drain.
  • Add the celery and onion to the flavorful bacon drippings in the Dutch oven. Sauté over medium-high heat for 3 to 4 minutes until they are tender, while stirring occasionally. Remember to drain any excess drippings before moving on to the next step.
  • Combine potatoes, flavorful broth, water, aromatic caraway seeds, and savory cooked bacon in a pot. Bring to a boil, then reduce heat, cover, and simmer for 6 to 8 minutes until the potatoes are tender, stirring occasionally.
  • Place bread slices on a cookie sheet and broil until toasted, about 2 to 4 minutes, turning once. Sprinkle each slice with 1/4 cup of cheese and broil for an extra 1 to 3 minutes until cheese is bubbly.
  • To serve, gently pour the aromatic soup into elegant bowls and place a decadent cheese-topped bread slice on each.

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