Potato Soup with Pumpernickel Gratin
A classic German potato soup steals a bit of French style when topped with melted cheese atop toasted bread.
5 To serve, ladle soup into individual soup bowls. Top each with 1 cheese-topped bread slice.
- Yield: 4
- Cooking time: 45 Min
- Publisher: Pillsbury.com
- 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
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