Potato Soup with Pumpernickel Gratin

By cdrier

Ingredients

• 6 slices *Drier's* bacon, cut into 1-inch pieces
• 1 medium stalk celery, finely chopped (1/2 c.)
• 1/4 c. chopped onion
• 3 medium potatoes, peeled, chopped (3 c.)
• 2 (14-oz.) cans beef broth
• 1/2 c. water
• 1/2 tsp. caraway seed
• 4 (1/2-inch-thick) slices pumpernickel bread
• 4 oz. (1 c.) shredded Swiss cheese

Details

Servings 4

Preparation

Step 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. To bacon drippings in Dutch oven, add celery and onion. Cook over medium-high heat for 3 to 4 minutes or until until tender, stirring frequently. Drain. 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. 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. To serve, ladle soup into individual soup bowls. Top each with 1 cheese-topped bread slice.